Preparation

Step 1: Prepare the tin

Grease and line a 20 cm × 20 cm slice tin with baking paper, leaving an overhang on the sides for easy removal.

Step 2: Make the base

Place the crushed Weet-Bix and desiccated coconut into a large mixing bowl. Stir to combine.

In a separate bowl or jug, mix the melted butter with the sweetened condensed milk until smooth. Pour over the dry ingredients and stir thoroughly until all the crumbs are evenly coated and the mixture holds together.

Transfer the mixture to the prepared tin. Use the back of a spoon or a spatula to press it firmly and evenly into the base.

Refrigerate for at least 30 minutes while you prepare the topping.

Step 3: Make the mint-chocolate topping

In a heatproof bowl, combine the white chocolate and coconut oil. Gently melt using a double boiler (or in the microwave in 20-second bursts, stirring between each).

Once smooth, remove from heat. Stir in the peppermint extract and a few drops of green gel food colouring, if using, until your desired minty hue is reached.

Allow the chocolate mixture to cool slightly (about 2 minutes), then pour it over the chilled base. Spread evenly with a spatula.

Step 4: Decorate and chill

Sprinkle the extra desiccated coconut evenly over the topping.

Refrigerate the slice for at least 2 hours, or until completely set.

Once firm, lift the slice out of the tin using the baking paper and cut into 16 squares or bars using a sharp knife.