Preheat the oven to 180°C/160°C fan.
Grease and line a small square baking tin – approx 7 x 7" to 8 x 8".
Add the oats, flour, salt, raisins and chopped apricots to a large bowl and mix together with your hands.
Chop the butter/hard margarine roughly into cubes and add to a medium saucepan. Add the brown sugar and golden syrup. Melt everything together over a low heat (don't let it boil).
Pour the butter/sugar/syrup mixture over the oat mixture and stir well with a wooden spoon until the dry ingredients are completely coated.
Spoon the flapjack mixture into the lined tin in an even layer. Spend some time pressing it down firmly with the back of a spoon to really squash the oats together. This will help to stop the flapjacks from crumbling later on.
Bake for 20-25 minutes or until golden on the top.
Once removed from the oven, let the flapjack cool in the tin for about 10 minutes, before transferring to a cooling rack.
After 30 mins - 1 hour, melt the dark chocolate (in the microwave in 30 second bursts). Drizzle all over the top of the flapjack.
Wait until the flapjack is completely cool before slicing.