Roca Jack's Krispie Cake
10 c rice krispies
3 c cornflakes
11/2 c shredded coconut
1/4 c butter or margarine
250 - 300g pkg marshmallows (40 to 48)
Filling
300g pkg semisweet chocolate chips, (2 c)
1/2 c margarine

Lightly butter a 9x13 inch (3-L) pan or coat with cooking spray. In a large bowl, stir rice krispies with cornflakes and coconut. In a large microwave-safe bowl, place butter melt on high for 30 to 60 seconds or until melted. Stir in marshmallows. Microwave on high for 1 to 1 1/2minutes or until smooth when stirred. Add marshmallow mixture to cereal mixture. Stir well.
Filling: Place chocolate chips and margarine into a microwave-safe bowl and microwave on medium, uncovered, for 11/2 to 2 minutes, until almost melted. Remove and stir until smooth.
Spread half cereal mixture in bottom of buttered pan. Wet hands and firmly press into an even layer. Evenly spread on the entire filling. Top with remaining cereal mixture, again pressing into an even layer. Place uncovered pan in the refrigerator for 45 minutes. Cut into squares; store in a sealed container in layers, separated by waxed paper. Squares can be refrigerated for up to one week.