Preheat your oven to 180ºC / 160ºC fan and line a 9-inch square tin with parchment paper.
Add the butter, light brown sugar and golden syrup to a microwave-safe bowl. Heat in short bursts until the butter has melted and the sugar has fully dissolved, stirring between each burst.
Pour the melted mixture over the rolled oats and mix well until all the oats are evenly coated in the syrup mixture.
Gently fold through the crushed Mini Eggs, working quickly so they don’t melt too much.
Transfer the mixture to the prepared tin and press it down firmly and evenly to help prevent the flapjacks from crumbling.
Bake for 20–25 minutes, until baked through and starting to turn golden and crisp around the edges.
Remove from the oven and leave to cool fully in the tin. You can place it in the fridge to speed this up or leave it to set at room temperature, which may take longer depending on the weather.
Once cooled, melt the chocolate and drizzle over the top. Sprinkle over and gently press in extra crushed Mini Eggs. Leave to set, then cut into squares. I sliced mine into 8 large pieces, but you can cut smaller squares for lunchboxes.
Enjoy!
