Rich chocolate flapjacks which are made additionally tasty and chewy by adding desiccated coconut and raisins. This is a super speedy recipe for when you want something scrumptious in a hurry.
Melt the butter with the golden syrup, muscovado sugar and chocolate in a large pan.
Stir in the salt followed by the raisins, coconut and oats in that order.
Using the back of a spoon, press mixture into an 20cm (8″) sq greased cake tin and bake at 180℃ (350℉, Gas 4) for 20 minutes. Or until the flapjacks are golden, but not too dark.
Leave to cool in the pan then cut into 12 pieces.
Notes
Adapted from Gaia's Kitchen by Julia PonsonbyExact baking times will always depend on the oven you use.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.