Preparation

1: Preheat the oven and prepare the tin

Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20 cm square baking tin with baking paper, allowing some overhang for easy removal later.

2: Mix the dry ingredients for the base

In a large mixing bowl, combine the lightly crushed cornflakes, plain flour, desiccated coconut, caster sugar, and cocoa powder. Stir until well mixed.

3: Add the wet ingredients

Pour the melted butter and golden syrup into the dry mixture. Mix thoroughly until all the ingredients are evenly coated and a sticky, crumbly mixture forms.

4: Press into tin and bake

Transfer the mixture to the prepared baking tin. Use the back of a spoon or your fingers to press it firmly and evenly into the tin.

Bake in the preheated oven for 20–22 minutes, or until the base is set and slightly firm to the touch. Remove and allow to cool completely in the tin.

5: Make the chocolate topping

Once the base is fully cooled, melt the chopped chocolate with vegetable oil in a heatproof bowl over a saucepan of simmering water (double boiler method), or microwave in 20-second intervals, stirring between each burst until smooth.

Pour the melted chocolate over the cooled base and spread it evenly using a spatula.

6: Set and slice

Place the slice in the fridge for about 1 hour, or until the chocolate is fully set. Once set, use a sharp knife to slice into 16 squares or smaller bite-sized pieces.

Tip: Score the chocolate surface lightly before it sets completely to help with clean slicing.