You will also need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper.
Combine the butter, Tate & Lyle® Dark Soft Brown Sugar and Lyle’s Golden Syrup® in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.
Tip into a bowl, add the orange zest and juice and then leave to cool completely.
Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.
Stir in the chocolate and spoon the mixture into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 30-35 minutes or until golden.
Remove, leave to cool in the tin for 10 minutes and then mark into pieces whilst still warm. Cool, lift out onto a board, discard the parchment and cut into squares with a sharp knife. Place on a cooling rack. Lightly dust with the Tate & Lyle® Icing Sugar and cocoa and serve.
Recipe courtesy of Lyle's Golden Syrup®