1. Preheat the oven to 200⁰C, gas mark 6. Grease and line a 20cm square tin with baking parchment.
2. Melt the butter, sugar and syrup in a large heavy based pan over a gentle heat.
3. Add the oats and mix well, then stir in the chocolate and place into the prepared tin, pressing well down.
4. Bake for 15 minutes, remove from the oven and leave to cool. Remove from the tin and cut into 12 fingers. It is easier to cut whilst still warm.