In a saucepan melt 155 grams of butter, then take it off the stove to cool a little.
Then add the following:
3 well-crushed Weet-Bix or similar wheat breakfast biscuits
1 cup self raising flour sifted with 2 tablespoons powdered cocoa.
1/2 cup desiccated coconut
1/2 cup sultanas
1/4 cup dark chock bits
3/4 cup raw sugar
1 teaspoon vanilla essence
Stir well to combine and put into shallow slice tray, 18 cm x 28 com, lined with baking paper.
Press down mixture with a potato masher so that it is firm in the tray.
Bake for 20-25 minutes in a moderate oven (180-200C). Remove from oven and spread with chocolate icing mix (see below) while still hot. Cut into slices and leave until cold or until ready to be eaten!
Icing mix: 1 1/2 cups icing sugar, 2 tablespoons cocoa, few drops vanilla, 1 teaspoon melted butter and enough hot water to mix into a smooth paste.