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INGREDIENTS
3 Weet-Bix biscuits
1 cup (85g) desiccated coconut
1/2 cup (120g) caster sugar
1 cup (150g) self-raising flour
2 tablespoons cocoa
150g Lard Ass cultured salted butter, melted
1 teaspoon vanilla essence
1 1/2 cups icing sugar mixture
Extra 1 tablespoon cocoa
2 tablespoon melted butter
3 tablespoons hot water

METHOD

1. Preheat oven to 180°C. Lightly grease a 16x26cm baking pan and line with baking paper. Break up Weet Bix biscuits until fine crumbles. Place into a mixing bowl with coconut and sugar. Sift over flour and cocoa and stir.
2. Melt butter in a small saucepan over a low heat. Pour over dry ingredients. Add vanilla. Mix well.
3. Ensure mixture is not too crumbly or it will be too dry. Mixture should be able to stick together easily. Spoon mixture into prepared pan and press down using the back of a spoon. Bake for 15 minutes.
4. Sift icing sugar and cocoa into a small bowl. Add melted butter, hot water and stir well. Ice slice while still hot. Sprinkle decorations. Cut into squares to serve.
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