Ingredients

• (2/3 c) 5 oz butter

• (3/4 c) 5 oz sugar

• (4 c) 5 oz corn flakes (I've used rice krispies, too)

• (1 1/2  c) 5 oz shredded coconut (I use organic, only coconut)

• (1 1/4 c) 6 oz flour (use rice flour or GF baking mix for gluten free version)

• 2 tbsp good quality cocoa powder (unsweetened)

• (1 1/4 c) 10 oz Chocolate (good quality, semi-sweet)

Instructions

1. Preheat oven to 375°F (190°C)

2. Place the butter in a large pot over low heat.

3. Roughly crush the cornflakes with the bottom of a glass or ramekin and put into a bowl along with all the other Dry Ingredients, except for the chocolate.

4. Check the butter in the pan and remove from heat when it has completely melted.

5. Add the bowl of dry ingredients to the butter in the pot and stir until well mixed. Place mixture into a 9x9 baking tray and press down with the back of a wooden spoon until completely even.

6. Bake in preheated oven for about 20 minutes. Remove from oven and allow to cool completely in tray.

7. When cool, melt the chocolate and spread over the Australian Crunch while it is still in the pan. Allow chocolate to set (I put it in the fridge for a little while).

8. When the chocolate has set, run a knife along the edges, then cut into bars. When I loosened the edges, the entire dessert came out of the pan easily. If it doesn't, just cut it while it's still in the pan.

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