These are absolutely perfect for chocoholics. Try them with thick whipped cream for a deliciously filling, indulgent dessert. You could also add a dash of peppermint flavouring into the mixture for some wonderful chocolate mint flapjacks.
- 450g porridge oats
- 200g butter
- 150g golden syrup
- 75g brown sugar
- 200g dark chocolate
- 150g white chocolate chips
Preheat the oven to 190C/gas mark 5.
Line and grease the insides of a 20cm square cake tin.
Melt the butter and dark chocolate in a bowl over a pan of simmering water. Once fully melted, stir in the sugar and the syrup. Heat until the sugar is dissolved. Remove from the heat.
Stir in the oats and the white chocolate chips.
Press down into the baking tin well and smooth over the top.
Cook for 25 minutes.
Leave to cool in the tin and then cut into squares.