Ginger caramel slice
- Line a 17 x 27cm slice tin with nonstick baking paper, leaving an overhang on all sides.
- Break chocolate into squares and place in a bowl with the butter.
- Microwave to melt, then stir to combine.
- Stir in crushed biscuits and desiccated coconut.
- Press the mixture into prepared tin and sprinkle with thread coconut.
- Refrigerate until set. Cut into small squares to serve.
- Store in an airtight container in the fridge.