Preheat your oven to 180ºC/160ºC fan and line a 9" square tin with parchment paper!
In a medium pan add your butter, sugar, and honey – on a low-medium heat, stir together and melt your ingredients until the butter has melted, and the sugar has dissolved.
Once the mixture has melted, add you oats and the honey mixture to a large bowl and mix together! Press down evenly into the prepared tin, and bake in the oven for 18-22 minutes until baked through, it’ll start to go golden and crispy at the edges!
Once baked, remove from the oven and leave to cool in the tin. Once cooled, melt your chocolate and pour over the top, and then sprinkle over and press in your honeycomb bars!
Leave to set, then cut into squares (I cut 16 or 25) and enjoy!
Notes
You obviously don’t have to decorate your flapjacks with the chocolate and honeycomb bars, but I like them! All so honey like!
These will last in an airtight container for 4-5 days at room temperature!