Chocolate and Coconut Weetabix Slice

Ingredients

• 5.5oz self-raising flour
• 3oz dessicated coconut
• 5oz soft brown sugar
• 3 Weetabix, crushed
• 10 tablespoons butter or spread, melted

For the icing

• 7oz dark chocolate
• 1oz butter or spread
• Desiccated coconut

Directions

1. Preheat oven to 350 degrees F. Line a shallow 11×7 inch cake tin with non-stick baking paper.
2. In a large bowl, combine flour, coconut, sugar and Weetabix.
3. Make a well in the center and add melted butter or spread. Stir with a wooden spoon. Press mixture firmly into the prepared tin. Bake 20 minutes. Remove from oven and stand to cool for 10 minutes before icing.
4. Make icing: Stir chocolate and butter or spread in a small saucepan over low heat until melted.
5. Spread over the warm slice, smoothing with a spatula. Sprinkle with extra coconut or coloured sprinkles.
6. Allow icing to set and cool down before cutting into squares.

Other ideas: If you cool this traybake in the fridge, allow it to come back to room temperature before cutting into squares so it won’t be so brittle.