Preparation:

1: Prepare the Tin

1. Line a 20 cm x 30 cm slice tin with baking paper, leaving an overhang on the sides for easy removal.

2: Crush the Biscuits

1. Place the biscuits in a food processor and blitz until fine crumbs form.
2. Alternatively, place them in a zip-lock bag and crush with a rolling pin for a more rustic texture.

3: Mix the Base

1. In a large mixing bowl, combine the crushed biscuits, desiccated coconut, melted butter, condensed milk, and vanilla extract.
2. Stir until fully combined — the mixture should be sticky but not overly wet.

4: Add Marshmallows & Lollies

1. Gently fold through the mini marshmallows and chopped lollies until evenly distributed.
2. Reserve a few for decorating the top if desired.

5: Press Into Tin

1. Transfer the mixture into the prepared tin.
2. Press down firmly using the back of a spoon or your hands to create an even layer.

6: Add Topping

1. Drizzle the top with melted white chocolate for extra sweetness.
2. Scatter with extra coconut, rainbow sprinkles, or reserved lollies for decoration.

7: Chill & Slice

1. Refrigerate for at least 2 hours, or until set.
2. Once firm, lift the slice from the tin using the baking paper overhang.
3. Cut into small squares or rectangles using a sharp knife.