Preheat the oven to 180C/350F. Line a 30x20 baking pan with parchment pepper.
In a mixing bowl, mix porridge oats, white chocolate, and dark chocolate.
400 g quick oats, 100 g white chocolate, 100 g milk or dark chocolate
In a saucepan, add butter, brown sugar, and golden syrup over medium-low heat. Stir until the butter mils and all combined well.
200 g golden syrup, 200 g butter, 150 g dark brown sugar
Take the golden syrup mixture out of the heat and pour it over the oats. Mix well until combined, press the mixture into the baking pan.
Bake for 30-35 minutes.
Cut the flapjack into small squares, drizzle with some melted chocolate (optional), and then serve.
Notes
I highly recommend letting the flapjack chill completely before slicing it into squares. Letting them cool helps them maintain their shape. To make cutting easy, use a sharp knife.
Before cutting, I recommend warming the knife in hot water. Then completely wipe the knife clean and rewarm to ensure a clean cut every time.