Line a 8 inch x 8 inch (20cm x 20cm) baking pan with parchment paper, set aside.

In a food processor, crush biscuits into crumb, not too fine, still leaving some larger chunks. Transfer into a large mixing bowl.

Add milo and desiccated coconut, mix until well combined.

Pour in condensed milk and mix thoroughly with a wooden spoon, until all dry ingredients are coated well. You may like to use your hands for this step!

Spoon mixture into lined pan and press into an even layer.

Place in the refrigerator for 30 minutes until just set.

Whilst your base is chilling, make the chocolate topping.

Prepare a double boiler with a heat proof mixing bowl over simmering water.

Add chocolate to the bowl and gently melt over a low-medium heat, stirring occasionally. Once completely melted, turn off heat. The residual heat remaining in the pot will continue to melt the chocolate if you still have some chunks remaining.

Remove slice from refrigerator.

Carefully pour melted chocolate over the base. Pick up the pan and gently move around so chocolate spreads into an even layer on top. You can also use a spatula to spread the chocolate.

Transfer to the refrigerator for 2-3 hours until completely hardened, or best overnight to allow base to firm up.

Before slicing, remove from pan and allow to sit at room temperature for 10-15 minutes so the chocolate slightly softens, making it easier to cut through. This step also helps to prevent the chocolate from cracking when you slice it.

Slice into rectangles or squares.

Enjoy!

Store in an air-tight container, refrigerated, for 1 week.