Ingredients
3 x 72g Mars Bars
125g unsalted butter, chopped
1 tablespoon golden syrup
½ teaspoon bicarbonate of soda
1 cup plain flour
1 cup quick oats
1 cup shredded coconut
2/3 cup caster sugar
Method
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Line two oven trays with baking paper.
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Coarsely chop two of the Mars Bars. Place in a large saucepan with butter and syrup. Stir over a medium to low heat until melted.
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Remove pan from heat. Stir in soda and 1 tablespoon hot water.
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Add flour, oats, coconut and sugar to pan. Stir until well combined.
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Roll two level tablespoons of mixture (about 50g) into balls. Place 5cm apart, on prepared trays. Press to flatten slightly.
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Cut remaining Mars Bar into 15 even slices. Press a slice into centre of each cookie.
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Cook in moderately slow oven (160C), swapping trays halfway, for about 15 minutes, or until golden brown. Remove. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
TIP! Mars Bars are a chocolate-malt nougat, topped with a layer of caramel, covered with milk chocolate. Cookies can be made up to one week ahead. Store in an airtight container.
