250g dark eating chocolate, chopped coarsely
100g butter, chopped coarsely
1/4 cup light corn syrup
Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
Process half the coco pops until coarse.
Stir chocolate, butter and syrup in large heatproof bowl over large saucepan of simmering water until smooth. Remove from heat; stir in all coco pops.
Spread mixture into pan; refrigerate until set. Cut into bars
Recipe from Australian Women's Weekly Cake Stall Cookbook
