Chocolate and peppermint combine to make these satisfying crunch bars, ideal for picnics, packed lunches or other times when you are on the go.
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For the base
250g margarine, melted
100g desiccated coconut
100g caster sugar
20g cocoa powder
170g corn flakes
170g plain flour
1 tablespoon baking powder
For the topping
275g icing sugar, sifted
1/2 teaspoon peppermint extract
150g dark cooking chocolate. melted
Method Prep:20min › Cook:20min › Ready in:40min
For the base:
Preheat the oven to 180 C / Gas 4. Grease a 20x20cm baking tin and line with baking parchment.
In a saucepan over a medium heat melt the margarine. Remove from the heat and combine with the remainder of the ingredients for the base and mix thoroughly. Transfer to the prepared baking tin and press down with the back of a spoon to compact the mixture.
Bake in the preheated oven for 20 minutes. Remove from the oven and allow to cool fully in the tin.
For the topping:
Mix the icing sugar with the peppermint extract and a little hot water, just enough to make a pouring consistency, then pour over the base and leave to set firm. Once firm, pour over the melted chocolate and pop in the fridge to chill until set. Remove from the fridge, cut into slices and serve.