250g plain chocolate biscuits, roughly broken
200g unsalted butter, melted
¾ cup desiccated coconut
200g dark chocolate melts
2 tsp extra virgin coconut oil, plus extra 1 tsp
70g white chocolate melts
Grease a 27 x 17cm slice pan with baking paper.
Put biscuits, butter and coconut into the bowl of a food processor. Process until a sticky mixture forms. Spoon into prepared tin, spread out and smooth surface using the back of a dessert spoon. Refrigerate for 10 minutes or until just firm but not cold. (If you leave the slice in the fridge for longer than 10 minutes, the base will become cold and cause the chocolate to set almost immediately in the next step, which is not what we want.)
Put dark chocolate and oil in a large microwave safe bowl and cook on med-high 75% at 30sec intervals, stirring, until chocolate has melted, then repeat with white chocolate and extra coconut oil. Spoon 1 Tbsp of dark chocolate into a small bowl and set aside. Spoon remaining on to chilled slice, spreading until top is completely covered.
Put white chocolate into a zip-lock bag and pipe about twelve 3cm wide dots into the dark chocolate mixture. While both dark and white chocolate is still melted, use a toothpick to drag one side of each of the white chocolate dots through the dark chocolate to create a ghost shape. Refrigerate for 30 minutes or until firm.
Re-melt reserved dark chocolate. Spoon into a zip-lock bag and snip tip. Pipe eyes onto each of the ghosts. Chill for a further 15 minutes then slice into small squares to serve. Store in an airtight container in the fridge.