Ingredients

• 100g (7 tbsp) unsalted butter, cut into a few chunks
• 1 cup (100g) plain biscuits, crushed (e.g. Marie, Arrowroot, digestives)
• 1 cup desiccated coconut (unsweetened)
• 1 cup unsalted peanuts, or other nuts of choice
• 1 cup dark choc chips
• 395g (14 oz) (1 can) sweetened condensed milk

Directions

1. Preheat oven to 180C/350F (160C fan-forced)
2. Line pan – Lightly spray a 20cm/8" square pan with oil then press in a sheet of paper (no need to be meticulous here).
3. Melt butter – Place the butter in the pan then melt in the oven for 5 minutes.
4. Biscuit base – Swirl pan to spread butter then sprinkle over crushed biscuits. Spread then gently press down (again, I am not meticulous about evenness here).
5. Layer – Scatter over the coconut, followed by about 2/3 of the peanuts and choc chips (reserve some for the top). Pour over condensed milk, spread for even coverage. Top with remaining nuts and chocolate chips.
6. Bake for 30 minutes or until the edge of the surface is golden brown.
7. Fully cool before cutting (3 hours on counter, or 1 hr counter + 1 hr fridge). Remove using paper overhang then cut and eat!
8. If you're feeling particularly sweet-toothed, dust the cake with icing sugar before serve.