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
1¼ cups icing sugar mixture
¼ cup cocoa powder
2 – 3 tablespoons milk
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits and Weet-Bix in food processor until finely crushed. Transfer to a large bowl. Stir in coconut.
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.
To make icing, sift sugar and cocoa into a medium bowl. Stir in enough milk until smooth and a spreadable consistency.
Spread icing over slice. Sprinkle with extra coconut. Refrigerate for 6 hours, or overnight until firm.
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.