INGREDIENTS: - 12 weet-bix, finely crushed - 1/4 cup cocoa powder, sifted - 3/4 cup brown sugar - 200g butter, melted - 1/2 cup desiccated coconut - 1 egg, lightly beaten - 150g tub rainbow choc chips CHOCOLATE ICING INGREDIENTS: - 3 cups icing sugar mixture - 2 tablespoons cocoa powder, sifted - 1/4 cup boiling water INSTRUCTIONS: Preheat oven to 180'c / 160'c fan-forced. Grease ann 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Combine weet-bix, cocoa powder, sugar, butter, coconut and egg in a bowl. Press mixture over base of prepared pan. Bake for 15 - 20 minutes or until firm to touch. Meanwhile, make icing - combine icing sugar and cocoa powder in a bowl. Add boiling water. Stir to combine. Using a hot knife, spread icing over base. Sprinkle with choc chips, pressing into icing to secure. Set aside for 2 hours or until firm. Cut into squares. Serve. (Source: Australia's Super Food Ideas March 2011)
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