Instructions

• Begin by crushing the Arrowroot and baby biscuits into fine crumbs using a food processor or a zip-lock bag with a rolling pin.
• In a large mixing bowl, combine the crushed biscuits, glacé cherries, sweetened condensed milk, melted coconut oil, and desiccated coconut. Stir until evenly combined.
• Line your baking dish with parchment paper. Transfer the mixture into the dish and press it down firmly with a spatula or your hands.
• Chill the baking dish in the refrigerator for about 30 minutes to allow the base to set.
• In a microwave-safe bowl, melt the dark chocolate candy melts in 30-second intervals, stirring in between until smooth.
• Once melted, pour the chocolate over the chilled coconut base and spread it evenly with a spatula.
• Return the baking dish to the refrigerator and let it chill for another hour until the chocolate has set completely.
• Lift the slice out using the parchment paper, cut into squares or bars, and serve.