Step 1

Preheat oven to 180C/160C fan forced. Grease a 26 x 16cm slice pan and line the base and sides with baking paper, allowing the two long sides to overhang.

Step 2

Place the broken biscuits into a food processor and process to a coarse crumb. Add the butter and process to combine. Press mixture into the base of the prepared pan. Refrigerate for 30 minutes to chill.

Step 3

Place condensed milk and chocolate in a medium saucepan over a medium low heat. Combine coffee and boiling water, pour into the saucepan and stir until melted and smooth.

Step 4

Pour over biscuit base. Bake for 10-15 minutes or until edges are slightly bubbling and the top layer is set. Dust with chocolate powder. Set aside to cool to room temperature, then place in the fridge overnight to chill.

Step 5

Cut into pieces to serve.