• 200g unsalted butter, chopped
• ¼ cup golden syrup
• ½ tsp bicarb soda
• 1 cup plain flour
• 200g block dark cooking chocolate, roughly chopped
• 1 cup cornflakes, crushed
• ¾ cup traditional rolled oats
• ½ cup caster sugar
• ½ cup desiccated coconut
• 190g bag crispy M&M’s speckled eggs
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Heat butter and syrup in a medium saucepan over a medium heat, stirring until melted. Bring to boil. Stir in bicarb. Remove from heat. Cool.
Place flour in a large bowl. Add chocolate, cornflakes, oats, sugar, coconut and half the M&M’s eggs. Mix well. Add butter mixture. Stir to combine. Spoon into prepared pan. Smooth over top. Sprinkle over the remaining eggs, pressing into the cornflake mixture.
Cook in a moderately slow oven (160°C) for about 25 to 30 minutes, or until golden brown. Cool completely in pan. 5 Remove slice from pan. Cut into squares to serve.