1. In medium sacepan, combine syrup and icing sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat.

2. Add butter, stirring until melted. Blend in cocoa and vanilla until smooth. Stir in cereal and coconut until well coated.

3. Press into buttered 3 L (12 x 8") pan (or drop by large spoonfuls onto buttered cookie sheet). Refrigerate until firm. Cut in bars. Store covered in refrigerator.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.