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Line a 20cm slice tin with baking paper all the way up the sides.
Add the butter and condensed milk to a microwaveable bowl and heat medium-low until butter is almost melted. Stir until just melted and smooth.
Add the cocoa and vanilla and stir to combine.
Crush the biscuits to a crumb – either in a food processor or bashed-up in a clean teatowel with a rolling pin. They need to be ground really, really fine so the slice is fudgy and not dry.
Add all the biscuits to the butter mixture along with the Craisins, chopped chocolate, coconut and salt, and stir with a wooden spoon to combine evenly.
If it feels like the mixture is too dry you can add a little more melted butter or condensed milk.
Scrape the mixture into the tin with a spatula and press down firmly into an even layer.
Icing: Sift the icing sugar, cocoa and salt into a mixing bowl. Add the melted butter and 1 tbsp boiled water, and stir until smooth. Add more hot water if needed. Spread out on top of the slice.
Cover and refrigerate for at least 3 hours or overnight. Slice into pieces with a hot knife, and keep in the fridge in an airtight container.