Wild Square-Bird

Makes 30 Chocolate Crunchie Squares


  • 180g oats
  • 240g flour
  • 500ml coconut
  • 400g sugar
  • 60ml cocoa powder
  • 10ml bicarbonate of soda
  • 250g butter
  • 30ml golden syrup
  • 45-60ml water

For the Topping

  • 100g butter
  • 60ml cocoa powder
  • 45ml milk
  • 5ml vanilla essence
  • 330g icing sugar, sifted




  1. Combine the dry ingredients in a bowl, and mix well
  2. Gently heat and melt the butter and syrup together in a small saucepan, stirring gently
  3. Pour the melted ingredients into the dry ingredients, adding water if necessary, mix well
  4. Press the mixture into a lightly greased baking pan, about 35cm x 25cm
  5. Bake at 180 degrees C for about 30 minutes, or until golden brown
  6. For the topping, melt together the butter, cocoa powder and milk. Add the sifted icing sugar gradually, stirring over a low heat. When the mixture reaches a thick pouring consistency pour over the warm crunches. When the topping has set, cut the into squares



Love J

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