125g unsalted butter, chopped
1/3 cup firmly packed brown sugar
2 tablespoons honey
1 ½ cups traditional rolled oats
1 cup Rice Bubbles
¾ cup diced dried apricots (110g)
1 cup coarsely chopped unsalted mixed nuts with macadamia and pistachios (150g)
½ cup chopped naked ginger (uncrystallised) (100g)
¼ cup plain flour
¼ cup pepitas
1 cup Dark Choc Melts (180g)
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above long edges of pan.
Combine butter, sugar and honey in a medium saucepan. Stir over a low heat until butter is melted and sugar is dissolved. Bring to boil. Remove from heat.
Place oats, Rice Bubbles, apricots, nuts, ginger, flour and pepitas in a large bowl. Mix well. Add butter mixture. Stir until well combined. Press firmly over base of prepared pan.
Cook in a moderately slow oven (160C) for about 25 minutes, or until golden brown. Remove from oven. Cool completely in pan.
Place Choc Melts in a medium heatproof bowl sitting over a small saucepan of simmering water. Stir until melted. Remove bowl from pan.
Use baking paper to lift slice out of pan. Cut into bars. Spread melted chocolate over the base of each bar. Arrange bars, chocolate-side up, on a sheet of baking paper for about 5 to 10 minutes, or until set.