• Line a square 8 X 8 inch baking tin with baking paper, leaving an over hang on two sides. This makes it easy to lift the slice once it is set.
• Lightly crush the biscuits in a range of sizes. Some large and small chunks are OK.
• Place butter, condensed milk , dark and milk chocolate in a large microwaveable bowl and melt in 30 seconds bursts, stirring in between.
• Add the crushed biscuits, desiccated coconut , cocoa powder and cornflakes ( or any other mix-ins ) to the melted chocolate mixture and mix well until everything is coated.
• Spoon the mixture into the prepared tin . Flatten and smoothen with a spatula . Refrigerate while you prepare the topping.

To make the topping :

• Chop milk and dark chocolate roughly into small chunks .
• Melt the chopped chocolate and coconut oil in a heat proof bowl in a microwave in 20 seconds bursts until melted.
• Mix well , pour over the biscuit base and spread evenly. Gently tap the tin a few times to help get out any air bubbles.
• Place in the fridge for 3 hours to set.
• Remove from the fridge 30 minutes before you want to slice to soften the chocolate topping slightly.
• Use the overhanging baking paper to remove the slice from the tin . Using a sharp knife , cut into squares.
• Store in fridge in an air tight container. Enjoy!