250 g (230ml) butter

500g (260ml) icing sugar, sifted

50g (160ml) cocoa

10ml vanilla essence

80g (250ml) desiccated coconut

105g (750ml) puffed rice cereal


1)      Melt butter in a large sauce-pan and then remove from heat. Add icing sugar, cocoa, vanilla essence and stir well.

2)      Stir in coconut and cereal until well combined.

3)      Pour into a greased and lined 25x25cm baking tin. Press in firmly and leave to rest in the fridge for 2 hours. In the tin, cut into squares and then remove. If you want you could press the mixture into a mini-muffin or patty pan tin.

Store in an airtight container.