200g soft brown sugar

200g butter

4tbsp golden syrup

350g oats

MORNING:-

Dark chocolate, melted to coat

Melt the butter, sugar and syrup together in a pan, then remove from the heat and stir in the oats. Tip into a pre lined baking pan and place in oven at 160 for 30 minutes.

Allow to cool slightly then cut into squares. Half dip into the melted chocolate and place on greaseproof paper to set.

AFTERNOON:-

1 tin caramel

200g plain chocolate

1 tablespoon sunflower oil

Melt the butter, sugar and syrup together in a pan, then remove from the heat and stir in the oats. Tip into a pre lined baking pan and place in oven at 160 for 30 minutes

Take out and allow to cool slightly before spreading on the caramel.

Refrigerate  for 30-45 minutes.

Then melt the chocolate over a pan of simmering water and then stir in the oil. Spread on the caramel, and allow to set, then cut into squares.