Serves about 24
140 g butter, melted and cooled
350 g Digestive biscuits or graham crackers
300 g sweetened condensed milk
200 g good-quality milk chocolate, chopped (or use chips)
100 g desiccated coconut
Line a baking sheet/Swiss roll tin (about 25×35 cm) with a parchment paper. Preheat the oven to 180 C/350 F.
Finely crush the Digestive biscuits, then mix thoroughly with melted butter. Spoon the biscuit mixture into the cake tin, pressing down. Drizzle the sweetened condensed milk evenly over crumb mixture.
Now scatter the chopped chocolate evenly on top, finally sprinkle with coconut flakes, patting down lightly.
Bake in the middle of the preheated oven for about 20 minutes, until the coconut is golden brown.
Remove from the oven and leave to cool completely before cutting into small squares or bars.