Recipe of the Week: Chocolate Crunchies

This is one of my favourite go-to recipes for large crowds and gift packs. I double the recipe and store left overs in the freezer. This is probably a bad idea, as a delicious oatmeal cookie is always within easy reach (just a single click of the microwave defrost button to be exact!) This is for you, Laura :)







3 cups oats
1 cup flour
1 cup sugar
1 cup coconut (otherwise substitute with ½ cup flour & ½ cup oats)
250g butter
2 Tbsp syrup (I use Lyle's golden syrup from the expat store, otherwise Karo syrup should work here)
1 tsp bicarbonate of soda

Icing:
1 cup icing sugar
1 tbsp cocoa
little water to make thick pouring icing

Method:
1. Melt butter and syrup in pot.
2. Add bicarb. It will froth up.
3. Pour into dry mixture of oats, flour, sugar, coconut.
4. Press into a baking tray about 25cm by 40cm.
5. Bake at 180 deg C for 12 – 15 mins.
6. Cool for 1 – 2 mins. Spread icing over the top while still hot.
7. Cut into bars or squares while still warm.

Variation:
Add 1/2 cup of dried cranberries to the dry mixture. Finish off by drizzling white melted chocolate over the baked crunchies.