Choc Cherry Coconut Bars

I wanted to try making flapjack with chocolate chips but I didn't really think it through, and when I stirred in the chocolate, it all melted thanks to the warm butter mixture. However, the result was nice enough that I'll definitely do it this way again! I kept these in the fridge, as otherwise they chocolate may melt and they're a little bit soft.

Choc Cherry Coconut Bars
Makes 24

325g (2½ US sticks) butter
150g (2/3 cup) soft brown sugar
70g (1/3 cup) molasses sugar
½ cup maple syrup
200g (1 cup) cherries
200g (1 cup) dark chocolate chips
90g (1 cup) dessicated coconut
700g (7 cups) oats

1. Preheat the oven to 190°C
   
   
2. Melt the butter, sugar, and golden syrup in a large bowl (quickest way: 4mins on high power in the microwave)
   
   
3. While the butter is melting, quarter the cherries.
   
   
4. Stir about half of the oats, and the coconut, into the melted butter mixture.
   
   
5. Add the cherries and chocolate, and mix until the cherries are evenly distributed. The chocolate will melt.
   
   
6. Add the remaining oats and stir until all the oats are coated in butter/chocolate mixture (i.e. no remaining white patches)
   
   
7. Line a 25x35cm, deep-sided tray with greaseproof paper, and press the mixture into the tray, smoothing with a spatula to ensure approximately even depth.
   
   
8. Bake for 25 minutes, until the top begins to brown (this won't be very obvious since it's already brown with chocolate!).
   
   
9. Allow to cool in the tray until they are set hard enough to cut, then slice up and move to a wire rack to cool completely.