This recipe is by Chef Stephan Franz..paraphrased and slightly tweaked from The Cooks Book.
Grease and line 9" tin. Oven 170C.
Simply melt butter, golden syrup and sugar till foaming. Stir tog oats, flour and dried fruit. Add butter/sugar mixture and blend well. Press into tin. Bake 25 - 30 mins. Cool. Cut.
Melt choc. Dip bar inside diagonally (or any way you like). Let set on tin lined with non-stick parchment.