Directions
Preparation:40min  ›  Cook:15min  ›  Ready in:55min 

1. Cut the butter into pieces, then place in a small saucepan. Combine with the golden syrup and sugar; heat gently until ingredients are dissolved.
2. Cool it by pouring the liquid into a measuring glass/heatproof bowl. Place in a sink of cold water, stirring well every so often; leave for 15 minutes, or until 'just warm'. Place in the freezer for a further 5-10 minutes (until cool).
3. Preheat oven to 180 degrees C. While the liquid is cooling, line a slice tin with baking paper or foil. Grease a little with butter. Cut the chocolate into small chunks, and combine thoroughly with oats.
4. When liquid is no longer warm, pour it into the oat mixture. (You want it cool so it doesn't melt the choc chunks) Stir everything together until the liquid covers every oat; this may take a few minutes. Press evenly into tin.
5. Cook in preheated oven for 13-15 minutes; the mixture should almost be bubbling, and just starting to turn golden at the edges. Remove from the oven at this point, and leave for 5 minutes before marking (not cutting completely) into bars.
6. Leave to cool completely in tin. Lift it out in the paper or foil, then peel the sides down. Cut completely, and store in an airtight container (they stay chewy for ages).