500g packet mixed raw nuts
150g packet sweetened dried cranberries (1 cup)
1/3 cup honey
¼ cup hulled tahini spread
½ cup White Choc Melts
Grease an 18cm x 28cm rectangular slice pan. Line base and side with baking paper, extending paper 2cm above pan edges.
Combine nuts and cranberries in a large bowl. Mix well.
Stir honey and tahini in a small saucepan over a medium heat until combined. Bring to boil. Remove. Pour over nut mixture. Stir until well combined. Press mixture over base of prepared pan.
Cook in moderately slow oven (160C) for about 20 to 25 minutes, or until golden brown. Remove. Cool in pan.
Melt chocolate in a heatproof bowl, sitting over a saucepan of simmering water, stirring until smooth. Remove. Pour chocolate into a sandwich snap-lock bag. Squeeze into one corner. Twist bag. Snip tip.
Lift slice from pan. Cut into bars. Drizzle with chocolate. Refrigerate until set.
TIP! Replace cranberries with diced dried apricots or dried fruit medley, for a change. Bars can be made up to two weeks ahead. Store in an airtight container in the fridge.