1 cup self-raising flour
3 Tbsp cocoa
1 cup cornflakes
1/2 cup desiccated coconut
1/2 cup sugar
200g dark cooking chocolate, chopped
160g unsalted butter, melted
2 tsp vanilla extract
Preheat oven to 180C. Line a 26 x 16cm slice tin with baking paper. Sift flour and cocoa into a large mixing bowl, add cornflakes, coconut, sugar and 100g of the chocolate, and stir to combine.
Make a well in centre of dry ingredients, add butter and vanilla and stir to combine. Put cornflake mixture in tin and press down with the back of a spoon.
Bake for 20-25 minutes or until golden and crisp. Remove from oven and stand on a wire rack. Melt remaining chocolate and spread on top of slice to edges of tin. Stand for 1 hour or until chocolate is set. Cut into squares or fingers and serve.