• Cooking oil spray, for greasing
• 2 cups natural untoasted muesli
• 1 cup self-raising flour
• 1 cup (150g) dried apricots, roughly chopped
• 1/2 cup sultanas
• 3/4 cup firmly packed brown sugar
• 180g butter, melted
• 1/4 cup honey
• 2 eggs, lightly beaten
• 100g white chocolate
Preheat oven to 180C. Grease a 25 x 16cm slice tin with cooking oil spray and line with baking paper. Combine muesli, flour, apricot, sultanas and sugar in a large bowl.
Put butter and honey in a small saucepan over a low heat and cook, stirring, until melted. Add butter mixture to muesli mixture with egg and stir until well combined. Transfer to prepared tin and press into base of tin. Bake for 30-35 minutes or until golden brown and firm. Cool in pan.
Put chocolate in a small heatproof bowl and set over a saucepan of simmering water. Cook, stirring occasionally, until chocolate is melted and smooth. Spoon into a small zip-lock bag. Snip off corner of bag. Pipe chocolate onto slice in a zigzag pattern. Set aside for 10 minutes to set.
Cut slice into 20 squares to serve. Store in an airtight container for up to 1 week.