1 cup self-raising flour
3 tbsp cocoa
1 cup cornflakes
½ cup desiccated coconut
½ cup sugar
200 g dark cooking chocolate, chopped
160 g unsalted butter, melted
2 tsp vanilla extract
- Preheat oven to 180ºC. Line a 26 x 16cm slice tin with baking paper. Sift flour and cocoa into a large mixing bowl, add cornflakes, coconut, sugar and 100 g of the chocolate, and stir to combine.
- Make a well in centre of dry ingredients, add butter and vanilla and stir to combine. Put cornflake mixture in tin and press down with the back of a spoon.
- Bake for 20-25 minutes or until golden and crisp. Remove from oven and stand on a wire rack. Melt remaining chocolate and spread on top of slice to edges of tin. Stand for 1 hour or until chocolate is set. Cut into squares or fingers and serve.