Dark Chocolate Flapjacks - cooking recipe

Ingredients

10 tablespoons unsalted butter, plus more for greasing pan (1 1/4 sticks)
3/4 cup light brown sugar
4 tablespoons golden syrup (or 2tbsp honey plus 2tbsp light corn syrup)
1 pinch kosher salt
5 tablespoons Dutch-processed cocoa powder
2 cups rolled oats (not instant or quick-cook)
1/4 cup raisins
1/4 cup chopped almonds or 1/4 cup chopped peanuts
7 ounces dark chocolate (about 3/4 c chocolate chips, or 1 1/2 c chocolate shavings)

Preparation

Preheat oven to 300F (140C). Grease an 9\" square baking pan generously with butter.
In a saucepan, melt together butter, brown sugar and golden syrup. Stir in salt and cocoa powder until smooth. Add oats, raisins and nuts. Stir until oats are well-coated with chocolate sauce.
Pour into pan and press smooth with a fork or spoon. Bake 15-20 minutes until just cooked through.
Place pan on a cooling rack for 20 minutes. Cut into 3\" wide strips, then turn pan 90\u00b0 and cut 1\" wide strips. (You should have 27 pieces.) Allow to cool a further 20 minutes, then turn out bars.
Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds. Stir. Repeat using 15 second pulses then stirring, until fully melted. Dip half of each bar in chocolate, then place onto Silpat, aluminum foil sprayed with non-stick spray, or baker's parchment. When completely cool and set (about 1 hour), store in airtight container at room temperature up to a week.