200g brown sugar
350g porridge oats
100g mixed dried fruit and seeds
75g Maya Gold or other good dark chocolate, melted
Preheat the oven to 160 / gas 4. Heat the butter, sugar and honey together until melted. Stir in the oats, fruits and seeds and press into a rectangular non-stick baking tin. Bake for 20 - 40 minutes until golden. The longer you bake, the firmer and more toffee-ish the flapjacks. Leave to cool and harden before removing from the tin and cutting into squares or bars. Drizzle over the melted chocolate and leave to set.