BINGO - It's flapjack time

As promised in my 6/5/07 entry:

After searching the internet far and wide for Irish flapjack recipes, I did some experimenting in the kitchen, and I believe I have finally settled on the recipe I'd like to share with you all. Although, I've been informed that it might not be the most authentic recipe, I can assure you that it's darn close to the first flapjack I had in Ireland.

I hope you enjoy!!!

Chocolate-covered Flapjacks

1/3 cup walnuts (finely chopped)
1/4 cup chopped coconut (or granola, puffed-rice cereal, rolled oats)
1/3 cup bran (oat or wheat)
3/4 cup quick oats
2/3 cup condensed milk
1 teaspoon molasses
1 1/4 C. dark chocolate chips

Line an 8x8 cake pan with enough parchment paper so it extends up the sides of the pan

Mix together in a bowl the walnuts, coconut, bran, and oats with a wooden spoon.

In a small saucepan, heat the molasses and condensed milk. When warm and thoroughly blended, remove from heat and pour into the bowl with the oat mixture. Mix well with a wooden spoon. Scoop the mixture into the baking pan, pressing down evenly all over and bake in the centre of the oven for about 25 minutes at 350ºF or until golden brown. After that leave it to get quite cold.

Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bowl doesn't touch the water). Lift the oat mixture out of the pan by pulling the exposed edges of the parchment paper. Loosen it from the parchment paper and turn it out upside down onto a plate. Spoon the melted chocolate onto the cake and spread evenly. Then just cool the cake in the fridge for about an hour and cut it into 16 bars.