British Flapjacks

from ButterYum
makes 16
adapted from Bon Appetit

8 tablespoons (113g) unsalted butter
1/2 cup (100g) brown sugar (light or dark)
1/4 cup (84g) golden syrup (or agave nectar, honey, or corn syrup)
pinch of salt
2 1/2 cups (250g) quick cooking oats (old-fashioned oats can also be used)
1/2 teaspoon pure vanilla extract

Preheat oven to 350F and butter an 8-inch square pan.

In a medium sauce pan, melt butter.  Add brown sugar, golden syrup, and salt; stir until sugar dissolves and mixture is bubbly.  Remove from heat and stir in vanilla.  Add the oats; stir until all the oats are coated (at first it will seem like there isn't enough liquid to coat all of them, but don't worry, just keep stirring).  Press mixture evenly into prepared pan.  Bake for 15 minutes or until the edges just start to turn golden brown.  Remove pan from oven and rest for 5 minutes before cutting into squares or rectangles; cool completely in pan before serving (about an hour).

Use a plastic knife to cut the flapjacks (they won't stick to the plastic).  The flapjacks will fall apart if you try to remove them from the pan before they are cool.  If you prefer crunchy over chewy, simply bake for an additional 5-10 minutes.  Adrianne from Happy Hour Projects made a version of these in a muffin pan - they baked up into little round puck shapes.  Very cute and no cutting required. 
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