- 230 ml butter
- 260 ml sifted icing sugar
- 160 ml cocoa
- 10 ml vanilla essence
- 250 ml desiccated coconut
- 750ml puffed rice cereal
- Melt butter and remove from heat.
- Add icing sugar, cocoa and vanilla essence and stir well.
- stir in coconut and cereal. combine well
- pour into greased baking tray and leave to set in fridge for 2 hours
- cut into squares and turn tray over to remove
- store in an airtight container.