Step 1

Preheat oven to 180C/160C fan forced. Grease a 3cm-deep, 16 x 26cm slice pan. Line base and sides with baking paper, extending paper 3cm over long sides.

Step 2

Break biscuits into a food processor. Process until fine crumbs form. Pour butter into the prepared pan. Scatter biscuit crumbs evenly over butter and press down to compact.

Step 3

Sprinkle with the coconut and chocolate. Drizzle over the condensed milk to cover. Bake for 25-30 minutes or until golden and set. Cool to room temperature and then refrigerate overnight.

Step 4

Cut the slab into fingers to serve.