Preheat oven to 160°C (325°F).
Combine the oats, flour, sugar and coconut in a bowl.
Place the golden syrup and butter in a saucepan over low heat and cook until melted. Mix the bicarbonate of soda with the water, add to the golden syrup mixture and stir to combine. Add to the oat mixture and mix well.
Press the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 20 minutes or until golden. Allow slice to cool in tin.
Pour over the melted chocolate and refrigerate until set. Serves 8.
+ To melt the chocolate, place it in a heatproof bowl placed over a saucepan of simmering water. Stir until melted and smooth.
Serving Size 4