You will need
2 cups (500 ml) minus 2 T (30 ml) Ina Paarman’s Vanilla Cake Mix
2 cups (500 ml) oats
1 cup (250 ml) desiccated coconut
1 t (5 ml) bicarbonate of soda
250 g butter
¼ cup (60 ml) golden syrup
Adjust the oven rack to the middle position and pre-heat the oven to 180°C.
Line a 28 cm x 20 cm rectangular pan with baking paper.
Mix the Vanilla Cake Mix, oats, desiccated coconut and bicarbonate of soda in a large mixing bowl.
Melt the butter and golden syrup together (either on the stove or in the microwave).
Pour the butter and syrup mixture into the dry ingredients and stir together by hand with a spatula or wooden spoon.
Decant the mixture into the lined baking tray and gently level. Mark off crunchie squares the width of a ruler.
Bake for 40 minutes. Allow to cool in the pan before breaking into portions.