Weet Bix Slice

Ingredients:
1 cup wholemeal self-raising flour
1 tbsp cocoa powder
4 Weet-Bix Cranberry and Coconut variety, finely crushed
1/2 cup dessicated/shredded coconut
1/2 cup loosely packed soft brown sugar
1 tsp vanilla bean powder/vanilla extract
140g unsalted butter, melted and slightly cooled

Icing:
200g good quality chocolate
1 tbsp vegetable oil

Method:
1. Pre-heat the oven to 180C. Grease an 18cm square cake tin and line with baking paper.
2. Sift the flour and cocoa powder into a large bowl. Add the weet-bix, coconut, sugar and vanilla bean powder and stir to distribute evenly.
3. Add the butter and mix well. Press firmly into the prepared tin.
4. Bake for 10-12 minutes. Remove from the oven and cool in the tin for a further 10 minutes, then turn onto a wire rack.
5. To make the icing, break up the chocolate into a double boiler (glass bowl over small saucepan of near-boiling water), and mix until melted and smooth. Take off heat and mix in oil - this helps to prevent cracking once cooled and cut.
6. Ice the slice and place in fridge to set. Once set, remove and slice with warm knife into small, thin rectangles.

Hint: 
If using vanilla extract, add to the melted butter rather than with the dry ingredients.