Melt butter, golden syrup and brown sugar in a pan large enough to mix all the ingredients. Remove from heat.
Add coconut, dates, weetbix, walnuts. Sift flour, B.P, and cocoa into pan. Mix well until all combined. Press into a square tin.
Bake at 180 for 15-20 minutes. While still hot (but not straight away!!) ice with the caramel icing. Cool and cut into squares.
Caramel Icing-
Place sugar, milk and butter into a saucepan. Heat, stirring until melted, then bring to the boil. Beat with a wooden spoon until you feel it just starting to thicken. Use immediately.
Serving
Suggestions
I have varied the ingredients according to what's in the pantry, and like to ice it after it has cooled a little...
Originally Submitted
7/7/2011
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