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Preheat oven to 170C fan-forced. Spray a 30 x 20cm slice tin with a little cooking oil spray and line the base and sides with baking paper.
Place the biscuits and butter into the bowl of a food processor and pulse until it resembles wet sand.
Spread the biscuit mixture over the base of the pan with a spatula. Using clean hands or the base of a drinking glass, press the mixture down firmly.
Spread the Choc Bits over the base, then the coconut, the dates and then the peanuts. Pour the condensed milk evenly over the top.
Bake for 30 minutes or until pale golden on top. Allow to cool, then chill in the fridge for around 2 hours before slicing into squares. Keep in an airtight container in the fridge.