• 80 g melted butter
• 180 g plain sweet biscuits, crushed
• 1 c chocolate melts
• 1 c dessicated coconut
• 1 c sliced almonds
• 1 cup dried fruit (such as raisins, apricots or cranberries)
• 1 tin condensed milk

Preheat the oven to 160C. Mix the butter and biscuit crumb and spread over the base of a lined sponge roll tin. Press down firmly and chill.

Mix together the chocolate, coconut, dried fruit and nuts until combined. Spread over the base and then bake for about 30 minutes or until golden.