2. Melt the butter in a small pan with the sugar, syrup and a pinch of salt. Stir well to combine, then take off the heat and stir in the oats. Press evenly into the tin and bake for 25 minutes for chewy, 30 minutes for crunchy, until set and golden. Allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven, before they harden.
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