Easter Crunchies

Chocolate oat crunchies topped with milk chocolate and speckled eggs.

INGREDIENTS

Rolled Oats 2 cups
Desiccated Coconut 2 cups
Cake Flour 2 cups
Brown Sugar 1 cup
Cocoa Powder 2 tablespoons
Baking Powder 2 teaspoons
Bi-carbonate of Soda 1 teaspoon
Butter 360g
Golden Syrup 2 tablespoons

Milk Chocolate for topping
Speckled Eggs to decorate

METHOD

Mix all the dry ingredients in a bowl. Melt the butter with the golden syrup, then mix together well with the dry ingredients. Press into a 320x430mm baking tray lined with baking paper. Bake at 180˚C for 10 minutes, reduce the heat to 160˚C for another 10 minutes, then turn the oven off for the last 5 minutes.

Cut the crunchies while they are still warm from the oven, then place on a cooling tray to cool and crisp up.

Melt the milk chocolate in a bowl over a pot of boiling water and drizzle over the crunchies, then top with speckled eggs.