Preparation Time 15 minutes
Cooking Time 40 minutes
Servings 20

Ingredients
• Cooking spray for greasing
• 200 grams natural untoasted muesli
• 150 grams self-raising flour
• 150grams) dried apricots - roughly
chopped
• 100 grams sultanas
• 170 grams firmly packed brown sugar
• 180 grams unsalted butter
• 85 grams honey
• 2 eggs - lightly beaten
• 100 grams white chocolate

Method
• 1 Preheat oven to 180•C. Grease a 25 x 16 cm
pan cooking oil spray and line with baking
paper. Combine the muesli, flour, apricots,
sultanas and sugar in a large bowl.
• 2 Put the butter and honey in a small
saucepan over low heat, stirring until
melted. Add the butter mixture to the
muesli mixture along with the eggs and
stir until well combined. Transfer to
prepared tin and press into the base of the
tin. Bake for 30 - 35 minutes until golden
brown and firm. Allow to cool in the tin.
• 3 Place chocolate in a small heatproof bowl
and set over a saucepan of simmering
water. Cook, stirring occasionally until
melted and smooth. Spoon into a small
ziplock bag. Snip of the corner of the bag.
Pipe chocolate over the slice in a zigzag
pattern. Set aside to set for 10 minutes.
• 4 Cut into 20 squares, to serve. Store in an
airtight container, will keep for up to one
week

Recipe Better Homes and Gardens