350g unsalted butter
3T golden syrup
175g soft brown sugar
175g muscavado sugar
175g good quality oats
275g porridge oats
6T good quality cocoa powder
Preheat oven to 140 degrees and butter 17x28cm backing tray
Melt butter, syrup and sugars in large saucepan. Don’t allow to bubble. Mix in oats and cocoa.
Press mix into tray and bake for 18-20 min (allow to cook through but not bubble as will go toffee like and it should stay moist).
Remove from oven and allow to cool for about 20 min before slicing. Allow to cool fully before removing from tray.
Add 2T coconut or handful of sultanas with oats
Add some chocolate bits or marshmellow
Melt some white chocolate and drizzle over the top to decorate – if you feeling fancy!
PS: I think credit for the recipe goes to Green and Blacks recipe book but I got this from a lovely neighbour!