Preheat oven to 180 C / 160C fan-forced.  Line a shallow 20×20 square pan with baking paper, extending paper above the rim  for handles.

Melt the butter, sugar and syrup in a pan and stir to combine until  fully melted.

Add the oats and mix everything together. Allow to cool for 5 minutes.

Stir in chocolate bits.

Spoon the mixture in to the prepared tin,  then, using the back of a spoon press the mixture into the corners so the mixture is flat.

Bake for about 20 minutes, until the top is golden brown. The mixture should still be quite soft and gooey as the flapjacks harden as they cool.

Leave the flapjacks to cool in the tin for 5 minutes, then lift them out using the paper “handles” and leave to cool on a wire rack.

Allow to cool before cutting the mixture into squares. The flapjacks stay quite gooey which is what everyone raves about!!