Ingredients
250g packet Arnott’s Choc Ripple Biscuits
5 Sanitarium Weet-Bix
½ cup desiccated coconut
150g unsalted butter, chopped
¼ cup golden syrup
100g dark cooking chocolate, chopped
2 teaspoons vanilla essence
Extra 2 tablespoons desiccated coconut
CHOCOLATE ICING
1¼ cups icing sugar mixture
¼ cup cocoa powder
2 – 3 tablespoons milk
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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Process biscuits and Weet-Bix in food processor until finely crushed. Transfer to a large bowl. Stir in coconut.
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Place butter, syrup, chocolate and vanilla in a medium saucepan. Stir over a medium to low heat until melted and smooth. Remove from heat. Pour into biscuit mixture. Stir until combined. Press mixture firmly over base of prepared pan.
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To make icing, sift sugar and cocoa into a medium bowl. Stir in enough milk until smooth and a spreadable consistency.
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Spread icing over slice. Sprinkle with extra coconut. Refrigerate for 6 hours, or overnight until firm.
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Use baking paper to lift slice from pan. Cut into bars.
TIP! Slice can be made up to five days ahead. Store in an airtight container in the fridge. For a mocha-flavour, add 2 to 3 teaspoons instant coffee granules when melting the chocolate.
