Conventional Method

• Grease and line a 18cm x 28cm rectangular slice tin with baking paper and set aside. 
• Crush the chocolate biscuits and Oreos until they resemble fine crumbs. 

  Add the condensed milk and melted butter to the crushed biscuits and mix well to combine. If your mixture is too crumbly, add a little more condensed milk. 

  If using a Thermomix: Place the butter into the Thermomix bowl and melt for 2 minutes on 80 degrees, Speed 2 (or until melted). Add the chocolate biscuits and Oreo cookies to the Thermomix bowl and blitz for 5 seconds on Speed 8. Scrape down the sides of the bowl and repeat for a further 5 seconds. Add the condensed milk and mix for 15 seconds on Reverse, Speed 4, or until well combined. If the mixture is too crumbly, add a little more condensed milk and mix for 10 seconds on Reverse, Speed 4. 
• Press the mixture firmly into the prepared tin and place into the fridge. 
• Break the Cookies & Cream chocolate into pieces and place into a microwave-safe bowl. Add the coconut oil and melt in the microwave on 50% power for 3-4 minutes (stirring every 30 seconds), until just melted. 

  If using a Thermomix: Break the Cookies & Cream chocolate into pieces and place into a clean and dry Thermomix bowl. Add the coconut oil and melt for 3-4 minutes on 50 degrees, Speed 2 (or until melted and smooth). 
• Pour the melted chocolate over the chocolate base and place back into the fridge for 3-4 hours to set. 
• Cut into slices using a hot knife and store for up to 1 week in an airtight container in the fridge.