Ingredients
Method
1.Line base and sides of tin with baking paper.
2.Melt butter, chocolate and cream together in a medium saucepan over low heat, stirring regularly.
3.Remove from heat; stir through coconut and biscuits.
4.Pour chocolate mixture into lined tin and tap well on a hard surface to settle mixture. Sprinkle with extra coconut; cover with cling wrap. Refrigerate for a minimum of 2 hours to set.
5.Remove slice from tin and discard baking paper. Place onto board and cut into squares. Keep refrigerated until ready to serve.