Liquorice allsorts slice

1. Line a 20 x 30cm slice pan with baking paper.
   
   
2. In a small saucepan, melt butter, condensed milk and golden syrup together over a low heat.
   
   
3. Meanwhile, combine liquorice, biscuits and coconut in a medium bowl. Pour in butter mixture, mixing well to combine. Press mixture firmly into pan. Chill 30 minutes until firm.
   
   
4. In a small saucepan, melt chocolate and copha together on low, stirring. Pour over firm base. Chill until chocolate is set. Cut into squares to serve. Store in an airtight container in the fridge.

• Cut the slice at room temperature using a hot, dry knife.