Ingredients
Method
1.Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Process biscuits until fine. Add butter; process until combined. Press mixture firmly over base of pan. Refrigerate 30 minutes or until firm.
3.Meanwhile, combine condensed milk and extra butter in medium heavy-based saucepan; cook, stirring, over medium heat, about 10 minutes or until mixture is a caramel colour. Remove from heat; quickly stir in the popcorn and coconut.
4.Working quickly with wet hands, spread and firmly press popcorn mixture over base. Spread melted chocolate over slice. Refrigerate about 30 minutes or until set before cutting.
