Ingredients
The following ingredients have 16 Servings
- 300 g quick cooking rolled oats ((3 cups) (notes))
- 170 g unsalted butter ((1 ½ sticks / 6oz))
- ¼ cup golden syrup ((80g / 2.8oz))
- ⅔ cup brown sugar ((134g / 4.7oz))
- ¼ teaspoon salt
- 100 g milk chocolate, finely chopped
Instruction
- Preheat the oven to 160C / 325F / 140C fan forced. Line a 20cm / 8 inch square baking tin with baking paper.
- Combine the butter, golden syrup, brown sugar and salt in a saucepan over low-medium heat, stirring often until the butter is melted any everything is combined.
- Add with the oats to a large bowl and mix well until everything is well coated.
- Press into the prepared tin.
- Bake for 35-40 minutes until turning amber / golden on top. The edges will look caramelised and bubbly. It will still look wobbly but will firm up as it cools.
- Cool to room temperature before topping.
- Place the chocolate in a microwave safe bowl and melt in the microwave in 30 second increments stirring really well between each.
- Pour the chocolate over the flapjacks in the tin and place in the fridge for at least 1 hour to set.
- Once set, use the baking paper to lift it out. If it's sticking, just sit the base of the pan in warm water for 10 seconds.
- Cut into squares and serve.
