1. Grease 20cmx30cm lamington pan; line with baking paper, extending paper 5cm over long sides. 2. Process half the coco pops till coarse. 3. Stir in chocolate, butter and syrup in a large heatproof bowl over large saucepan of simmering water until smooth. Remove from heat; stir in all the coco pops. 4. Spread mixture into pan; refrigerate until sent. 5. Cut into bars. ---------------------------------------------------------------------------
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Ingredients