Preheat the oven to gas 2, 150°C, fan 130°C. Grease and line a 23cm-square baking tin. In a small saucepan, melt the golden syrup, brown sugar, butter and peanut butter.
In a large bowl, mix together the oats and pinch of salt, then pour in the butter and syrup mixture and stir to combine. Let cool slightly, then stir in the choc chips. Spoon the mixture into the tin, pressing it flat with the back of a spoon.
Bake for 25 minutes or until golden. Let cool in the tin for 2-3 minutes then use a sharp knife to mark into squares. Leave until completely cold before removing the flapjacks from the tin.
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