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In a pan, heat the butter, sugar and syrup. Mix until the sugar has dissolved into the butter and syrup, and the mixture is fully combined. Set aside to cool slightly.
Stir in the oats and dark and white chocolate chunks, making sure everything is coated evenly in the sweet sticky sauce.
Put the mixture into the deep pan plate and press down evenly.
Attach to the grill and heat to 160C, cook for 15-20 minutes. Once cooked, turn off the grill to allow your flapjacks to cool for 10 minutes, then remove from the deep pan plate and allow to completely cool on a wire rack.
Once completely cooled transfer to the fridge and refrigerate for at least an hour to fully set
Melt the dark and white chocolates separately, then spread the dark chocolate on the top of your set flapjacks, ensuring an even layer throughout.
Drizzle the white chocolate over the top of the dark chocolate when both are still wet, and run a toothpick in alternating directions lenthways down your chocolate lid.
Refrigerate for a further 15-20 minutes, then dig in!