Crunchie base ingredients
250g butter.
190ml sugar.
20ml cocoa powder.
1 cup desiccated coconut.
1 cup oats.
2 cups flour.
1 tsp baking powder.
pinch of salt.
Chocolate icing ingredients
2 cups icing sugar.
20ml cocoa powder.
45ml warm water.
Method
Base
Mix all ingredients together.
Press into a 200x330mm swiss roll baking tray.
Bake at 180°C for 25 min. Remove from oven.
Leave to cool slightly, whilst preparing icing.
Icing
Mix all ingredients together.
Pour immediately over the coconut crunchie base.
Cut into squares.
Allow to cool.
