Chunky Just Brazil Flapjacks

200g / 8oz oats
25g / 1oz desiccated coconut
140g / 5oz butter, cut into pieces
50g / 2oz light muscavado sugar
5 tbsp golden syrup
1 x 180g box Dark Just Brazils cut into large chunks
85g / 3oz good-quality plain chocolate, cut into large chunks

1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a 23cm square tin and line the base with baking parchment. Mix together the oats and coconut.
2. Put the butter, sugar and syrup in a pan. Cook over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and stir in the oat and coconut mix. Spoon into the tin and press down evenly. Scatter over the chopped Just Brazils and press lightly into the mixture. Stick the chunks of chocolate between the nuts. Bake for 25-30 minutes or until pale golden.
3. Mark the bars or squares with the back of a knife while still warm, then allow to cool completely before cutting through the marked out lines and removing flapjacks from the tin