160ml (2/3 cup) sweetened condensed milk
1 tbs Lyle's golden syrup
1 x 250g pkt plain sweet biscuits (such as Marie), crushed
45g (1/2 cup) desiccated coconut
1 x 375g pkt licorice allsorts, coarsely chopped
200g JACQUES dark cooking chocolate, chopped
30g copha (coconut oil) or palmin
Brush a 8" X 12" square baking pan with melted butter to lightly grease.
Combine the butter, condensed milk and Lyle's golden syrup in a medium saucepan over low heat.
Cook, stirring, for 5 minutes or until butter melts and mixture is smooth.
Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water).
Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan.
Place in the fridge for 1 hour to set.
Cut into squares to serve.