NQPC - North Queensland Permaculture

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Chocolate Crunch Bars


  • 3 cups Crushed cornflakes
  • 2 cups Coconut
  • 1 cup SR flour
  • Pinch Salt
  • 125g Butter
  • ½ cup Sugar


  • 1 tab Butter, melted
  • 1 dessert Vanilla
  • 1 dessert Cocoa


Combine all dry ingredients. Cream butter and sugar. Add dry ingredients. Press lightly into sponge roll tin & bake in moderate oven. While warm ice with chocolate icing. Icing Warm milk to make into thick icing. Leave in tin till cold then cut into bars.

Sandra Boyle

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