First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
Heat oven to 190C/170C fan/gas 5 and
line a baking tin (15 x 20cm, or 18cm
square) with baking parchment. Melt the
butter and honey together in a large pan.
Stir in the granola and chocolate chunks,
making sure they are all well coated.
Tip the flapjack mix into the tin and
press down very firmly (a potato masher
is a good tool to use here). Cover with foil
or more baking parchment, then bake for
25-30 mins. Leave to cool in the tin, then
drizzle over the melted chocolate. Once
set, cut into 8 portions. Can be stored in
an airtight container for 3 days.