They keep very well, easily two weeks, I take them when we go walking and I can't tell you how good they taste half way up a mountain!
Method•\tMelt the butter with the sugar and syrup.
•\tPut the oats in a bowl and stir in the syrup mixture. (Let the syrup cool a bit first so the chocolate doesn’t melt)
•\tStir in the chocolate.
•\tCook 20-25 mins until just beginning to colour around the edges. Don’t overcook – it will set as it cools. Cool in the tin.
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