1.Grease 20cm x 30cm lamington pan and line with baking paper, extending paper 5cm over long sides.
2.Process half of the coco pops until coarse.
3.Stir chocolate, butter and syrup in a large heatproof bowl over a large saucepan of simmering water until smooth. Remove from heat; stir in all coco pops.
4.Spread mixture into pan; refrigerate until set. Cut into bars.
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