Brush a 19 x 29cm (base measurement) lamington pan with melted butter to gently grease. Line the bottom and sides with non-stick baking paper, letting it overhang slightly.
Combine the butter, condensed milk and golden syrup inside a medium saucepan over low heat. Prepare, stirring, for five minutes or until butter melts and mixture is smooth. Transfer to some large heatproof bowl. Add some biscuits, coconut and Licorice Allsorts and stir until just combined. Press the mix into the bottom of the prepared pan and hang aside for half an hour to create.
Put the chocolate and copha inside a heatproof bowl on the saucepan half-full of simmering water (make certain the bowl does not touch water). Make use of a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture within the slice within the pan. Devote the fridge for one hour to create. Reduce squares for everyone.
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