The slice keeps well for at least a week in an airtight container.
The original recipe comes from a Women's Weekly Cookbook - The Big Book of Beautiful Biscuits. It is many years old as I only paid $4.98 for it.
This is the cover of my copy, I think there is a new version out.
Chocolate Fudge Bars
1 cup plain flour, 1/2 cup sugar, 1 cup dessicated coconut, 1 tbsp cocoa, 185gm butter - melted, 1/2 tsp vanilla essence, 1 egg
1 cup icing sugar, 2 tbsps cocoa, 30 gm butter - melted, 1 1/2 tbsps hot water, extra coconut
Sift icing sugar and cocoa into a bowl. add melted butter and half the water, mix together. Slowly add remaining water till icing a good spreading consistency.
Preheat oven 180.c. Line a 28cm x 18cm lamington tin with baking/parchment paper.
Bars - Mix together dry ingredients, add butter, vanilla and egg. Mix together well. Press in prepared tin. Bake 20 minutes. Cool in tin then ice and sprinkle with extra coconut.