Preheat oven to 160°C. Grease and line a 7in/18cm baking tin.

Put margarine, sugar and golden syrup in a large heavy pan and heat gently, stirring occasionally until margarine has melted.

Remove pan from heat and stir in oats, coconut and chocolate until well combined. (The chocolate drops will melt in).

Spread the mixture evenly in the prepared tin and, using a knife score the mixture into about 15 bars.

Cook for about 25 minutes or until golden brown on top. Remove the tin from the oven and cut through scored lines while still hot. Leave to cool and harden, then turn out.