Ingredients
250g packet shredded wheat biscuits
½ cup (45g) shredded coconut
1½ cups rice bubbles
4 Tbsps Chelsea Golden Syrup
120g dark chocolate, roughly chopped
50g unsalted butter
Method
Line 19cm x 29cm slice pan with baking paper.
Break biscuits into rough pieces. Place biscuits in large bowl with coconut and rice bubbles. Mix well.
Melt golden syrup, chocolate and butter in a pan over low heat.
Add melted golden syrup mixture to biscuit mixture. Mix well and press into pan.
Chill until set. Score top with a knife to form 24 squares. Slice and serve.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 86 people added this to their Favourite Recipes.
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