Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper

In a medium pan, put the Butter, Sugar and Syrup and melt on a low heat till smooth.

In a large bowl, pour the Rolled Oats and pour on the melted sugar/syrup/butter mixture and mix together.

Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until starting to brown around the edges! Once baked remove from the oven and leave to one side.

In a large saucepan pour the condensed milk, butter and sugar and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil constantly for 3-4 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!

The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

Pour the caramel onto the flapjack base and leave to set. Either set it in the fridge for 1-2 hours to be quick, or room temperature for a not-so-chewy treat!

Once chilled, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern

Chill the traybake back in the fridge for another 1-2 hours until the Chocolate has gone hard, or again at room temperature for a not-so-chewy treat and so its easier to cut