Instructions

1. Preheat the oven to 180°C (356°F). Grease and line a 27 x 20cm baking tin with baking paper.
2. Add the oats, flour, coconut and cocoa powder to a large bowl and mix together.
3. Place the butter, golden syrup and brown sugar in a small saucepan. Heat gently, stirring until the butter has melted and the mixture is smooth (alternately, heat in the microwave).
4. Remove from the heat, stir in the bicarbonate of soda and then pour the warm mixture over the dry ingredients.
5. Mix until everything is well combined.
6. Transfer to the prepared tin and press the mixture down firmly into an even layer.
7. Bake for 18-20 minutes. Allow to cool completely before icing.
8. To make the icing, combine the icing sugar and cocoa. Add the melted butter, vanilla and hot water and mix until smooth and spreadable.
9. Spread over the cooled crunchies and leave to set before slicing into squares.
10. Store in an airtight container.