•  Grease a 6.5cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, leaving a 2cm overhang on all sides.
• Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth (see note*).
• Add biscuits, apricots, raisins and coconut to chocolate. Stir to combine. Press mixture into prepared pan. Refrigerate, covered, for 2 hours or until set. Cut into 16 squares. Serve.

*NOTE: For the best results, use white chocolate from the confectionery aisle. When heating in the microwave be sure to check chocolate every 30 seconds when melting, as over-heating can cause it to seize.