Preheat your oven to 180°C.
Grease a 20cm square baking tin and line with baking paper. Combine the oats, flour, coconut and cocoa in a bowl.
Place the butter, golden syrup and sugar in a small saucepan. Stir over a medium heat until the butter has melted and the ingredients are combined. Add the bicarb and stir well.
Pour the melted butter mixture over the dry ingredients and mix well to combine. Scrape the mixture into the baking tin and use a spatula (or your hands if it is not too hot) to gently flatten into an even layer.
Bake the crunchies for 20 minutes. They will be soft but will harden on cooling. Set the tin aside until the crunchies are completely cool.
To make the icing: sift the icing sugar and cocoa into a bowl. Melt the butter and add along with the vanilla extract and hot water. Stir to make a thick icing and spread over the cool crunchies. Leave to set, then cut into squares.
Recipe reprinted with permission of Cupcakes & Couscous
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