Chunky Chocolate Nut Flapjacks (4 servings) 8 oz oats 1 oz dessicated coconut 5 oz butter -- cut into pieces 2 oz light muscovado sugar 5 Tablespoons golden syrup 4 oz Brazil nuts (or cashews) -- cut into large chunks 2 oz almonds -- cut into large chunks 3 oz good quality dark chocolate -- cut into large chunks Preheat the oven 350 F. Lightly butter a 9 inch square tin. Line the base with baking parchment if the tin is not non-stick. Mix together the oats and coconut. Put the butter, sugar and syrup in a pan. Cook over low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and stir in the oat and coconut mixture. Spoon into the tin and press down evenly. Scatter over the nuts and press lightly into the mixture. Stick the chunks of chocolate between the nuts. Bake for 25 - 30 minutes, or until pale golden. Mark the bars or squares with the back of a knife while still warm, then allow to cool completely before cutting through and removing from the tin. Talk about a choco-holics dream! Mr Breakfast would like to thank muffin for this recipe. Recipe number 213. Submitted 5/5/2002.