JimJams Chocolate Coconut Crunch Slices

1. Preheat the oven to 180°C (160°C fan) and line a baking tin with baking paper.
2. In a large bowl, combine the crushed Weetabix, desiccated coconut, sweetener and self-raising flour.
3. In a separate bowl, mix together the melted butter, vanilla extract, 3 tbsp JimJams Hazelnut Chocolate Spread and the egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. If the mixture seems dry, add the milk. If it still needs help binding together, stir in the rice syrup (or honey).
6. Press the mixture evenly into the prepared baking tin.
7. Bake for 15–20 minutes, or until lightly golden.
8. Leave  to cool completely in the tin.
9. Warm 3 tbsp JimJams Hazelnut Chocolate Spread until spreadable, then     smooth it over the top.
10. Sprinkle  generously with desiccated coconut.
11. Chill in the fridge until the topping has set, then slice into bars and serve.

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