Apricot and white chocolate Granita slice

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.