Line the base & sides of a slice pan, allowing the sides to overhang.

Place the coconut cream, nuttelex & chocolate in a saucepan over low heat.  Cook, stirring, until the chocolate & nuttelex melt & mixture is smooth.  Set aside to cool slighlty.

Meanwhile, reserve 12 Itsy Bitsy Bears.  Place remaining Itsy Bitsy Bears, chocolate biscuits, marshmallows & coconut into a bowl.  Stir to combine.

Pour the chocolate mixture over the biscuit mixture & stir until combined.

Pour into the prepared pan & smooth the surface.  Decorate with the reserved Itsy Bitsy Bears and the 100's & 1000's.

Cover with plastic wrap.  Place in the fridge for 2 hours or until firm.  Cut into pieces and store in air tight container in the fridge.