Chocolate Crunchies

Chocolate Crunchies

250ml (1 cup) flour, sifted
250ml (1 cup) rolled oats
250ml (1 cup) sugar
250ml (1 cup) desiccated coconut
5ml (1 tsp) bicarbonate of soda
30ml (2 tbs) cocoa powder
125g butter or margarine
30ml (2 tbs) golden syrup

Topping:

250ml (1 cup) icing sugar, sifted
30ml (2tbs) cocoa powder
30ml (2 tbs) butter or margarine
5ml (1 tsp) vanilla essence
30ml (2 tbs) milk

To make the crunchies:

1. Combine dry ingredients.
2. Place butter and golden syrup in a heat-resistant bowl, microwave on 100% (high) power, one to two minutes.  Add mixture to dry ingredients and combine well.
3. Press mixture into a lightly greased 250mm square container, microwave on 50% (medium) power, six to eight minutes, then on 100% (high) power, one to two minutes.

Hint:  I find pressing the mixture down halfway through cooking time results in a smooth, even top.  Use a potato masher works well.

Topping:  Combine all ingredients, mix well, microwave on 100% (high) power, one to two minutes or until mixture is smooth.  Pour over crunchies while still hot, allow to cool, then cut into squares.
Makes 36

To bake conventionally:
Press into a greased and lined 250mm square baking pan.  Bake at 180 degrees Celsius for 20 minutes.  Spread topping over crunchies while hot.  Allow to cool before cutting into squares.