1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Combine butter, sugar and corn syrup in medium saucepan, stir over low heat until sugar dissolves.
3.Combine coco pops and coconut in large bowl, stir in butter mixture. Press mixture firmly into pan. Drizzle slice with chocolate, refrigerate 1 hour or until firm. Stand at room temperature 10 minutes before cutting into pieces.