|Chopped chocolate||2 Ounce, chopped roughly|
|Rolled oats||4 Ounce|
|Golden syrup||2 Ounce|
|Chopped walnuts||2 Ounce|
|Coffee essence||2 Teaspoon|
Melt butter, syrup and coffee essence together in saucepan.
Add rolled oats.
Mix well and allow to cool slightly.
Fold in chopped nuts and chocolate.
Spread mixture evenly in lightly greased7 inch square cake tin.
Cook on middle shelf, very moderate oven (350°F.€”Gas Mark 3) for 25-30 minutes.
Cut in portions, while warm, allow to cool slightly.