Step 1

Preheat oven to 160C/140C fan forced. Grease and line an 18cm x 27cm slice tin, allowing the paper to extend over the two long sides.

Step 2

In a food processor, blitz Anzac biscuits into a fine crumb. Add melted butter and blitz to combine. Pour into prepared tin and press into an even layer.

Step 3

Roughly chop dates and distribute over biscuit base. Sprinkle over coconut. Pour condensed milk over the dates and coconut. Bake for 25 minutes or until golden. Allow to cool then refrigerate for at least 4 hours to set the filling. Slice into bars.