Lightly grease the bottom of a rectangular or square cake tin. Using greaseproof paper, line the bottom completely so that the mixture will not come into contact with the greased bottom. Set aside.
Place the shredded wheat, coco pops, walnuts and coconut in a large mixing bowl and stir to combine.
Put the golden syrup and butter into a glass bowl and place the bowl over a saucepan of boiling water and allow to melt, ensuring that the boiling water doesn’t touch the bottom of the bowl.
Stir in the chocolate whilst still on the heat and keep stirring until chocolate is entirely melted.
Pour the chocolate mixture into the dry mixture bowl and stir until really well combined. Empty the mixture into the prepared cake tin and press down with the back of a spoon.
Sprinkle chocolate chips over the top and press down with the spoon.
Chill in the fridge for at least one hour and cut into bars.