Step 1

Place butter, condensed milk and syrup into a small saucepan.

Step 2

Stir over low heat until melted, and simmer for 2 minutes.

Step 3

Combine biscuits and almonds, add butter mixture and combine well.

Step 4

Grease and line an 18 cm x 28 cm slab pan.

Step 5

Press mixture evenly into base.

Step 6

Refrigerate while preparing topping.

Step 7

For the topping, combine chocolate and copha in a small saucepan. Stir over low heat until smooth.

Step 8

Pour over biscuit base and refrigerate until set.