Slice can be made up to two weeks ahead. Store in an airtight container in the fridge. Use a knife dipped in a jug of hot water to make cutting the slice easier.
250g packet Choc Ripple biscuits
125g unsalted butter, melted
3 1⁄2 cups desiccated coconut
395g can sweetened condensed milk
2 tsps peppermint essence
Green food colouring
1 1⁄2 cups Dark Choc Melts
1 1⁄2 tblsps vegetable oil
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, 3cm above pan edges.
2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate while making filling.
3 To make filling, place coconut in a large bowl. Add condensed milk and essence. Stir until combined. Tint green with colouring. Press mixture over biscuit base. Smooth over top.
4 To make topping, place ingredients in a heatproof bowl over a saucepan of simmering water. Stir until melted. Pour over filling. Spread evenly. Refrigerate for 4 hours, or overnight, until firm.
5 Lift slice out of pan onto a chopping board. Cut into squares to serve.