Melt the butter, syrup and sugar in a pan medium heat, stirring
often to avoid burning. Once melted, remove from heat and stir in
oats-also raisins, cranberries or nuts if you fancy. Press into a 9x9
pan and bake for 15-20 minutes.
Let the flapjack cool before covering with the caramel. Cool and
then melt chocolate and spread over the top. Allow to set
thoroughly before cutting at room temperature. Lasts for up to 10
days.
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