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
Line two oven trays with baking paper.
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.
Remove pan from heat. Stir in soda and 1 tablespoon hot water.
Add flour, oats, coconut and sugar to pan. Stir until well combined.
Roll two level tablespoons of mixture (about 50g) into balls. Place 5cm apart, on prepared trays. Press to flatten slightly.
Cut remaining Mars Bar into 15 even slices. Press a slice into centre of each cookie.
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.