Ingredients:
· 250g salted butter
· 150g light brown soft sugar
· 150g golden syrup
· 300g porridge oats
· 60g desiccated coconut
· 200g dark chocolate
· 1tbsp coconut oil, plus 1tsp
· 50g white chocolate

Method:
Heat the oven to 180C and line a 20cm square tin with baking parchment, leaving some overhanging the sides. Put the butter, sugar, golden syrup and a small pinch of salt in a medium saucepan over a low heat and gently melt together, stirring to combine.
Pour in the oats and desiccated coconut, stirring to combine, then tip the mixture into the tin and smooth the surface using a spatula. Bake for 20-25 minutes until golden and bubbling, then leave to cool completely in the tin.
Put the dark chocolate and one tablespoon coconut oil in a heatproof bowl and melt in 20-second bursts in the microwave (or do this over a pan of simmering water, ensuring the bowl doesn’t touch the water). Repeat in a separate bowl with the white chocolate and one teaspoon coconut oil. Pour the melted dark chocolate over the cooled flapjack, smoothing it to the edges using a spatula. Drop the melted white chocolate over in spoonfuls and gently swirl it over the top to create a marbled effect.
Chill until set, about 45 minutes to an hour. Lift out of the tin in the parchment, then slice into 16 squares. You can keep this in an airtight container for a week.