Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin with greaseproof paper, bringing the paper up about an inch over the edge of the tin.
Put all the dry ingredients into a large bowl and mix well. Add the melted butter/margarine and mix well, it will be very stiff!
Transfer into the prepared tin and press down well.
Bake for 20-25 minutes until brown and set. Remove from oven and allow to get cold.
Meanwhile, melt the butter/margarine and chocolate in a bowl over a pan of hot water. Stir occasionally until blended, then spread evenly over the cold traybake.
When chocolate is set cut into bars.
Behind Every Bake
Crunchy Snack Bars
CATEGORY: Traybakes & Slices
COOK TIME: 20-25 mins
Share Recipe
What you need:
250g/9oz/2 teacups Odlums Cream Plain Flour
2 teaspoons Odlums Baking Powder
200g/7oz/1 teacup Shamrock Golden Caster Sugar
20g/2 dessertspoons Cocoa Powder, sieved
200g/7oz/2 teacups Shamrock Desiccated Coconut
50g/2oz/2 teacups Cornflakes
225g/8oz Butter or Margarine, melted
Topping
125g/4oz Chocolate
50g/2oz Butter or Margarine
How to:
Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin with greaseproof paper, bringing the paper up about an inch over the edge of the tin.
Put all the dry ingredients into a large bowl and mix well. Add the melted butter/margarine and mix well, it will be very stiff!
Transfer into the prepared tin and press down well.
Bake for 20-25 minutes until brown and set. Remove from oven and allow to get cold.
Meanwhile, melt the butter/margarine and chocolate in a bowl over a pan of hot water. Stir occasionally until blended, then spread evenly over the cold traybake.
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