| 1. | Preheat oven to 170ºC. Grease a 28cm x 18cm x 3cm slice pan. Line with sheet of non-stick baking paper, extended about 3cm over long sides of pan (this makes the slice easy to remove). |
| 2. | Place seed mix, almonds, oats, wheat germ and coconut in a bowl and stir to combine, then spread onto a large oven tray. Place in oven for 10 - 15 minutes (stirring every 5 minutes) or until golden. Place in a large bowl to cool. Stir in sultanas and cranberries. |
| 3. | Place butter, honey and sugar in a medium saucepan. Stir over a medium heat until butter melts. Bring to the boil, then reduce heat and simmer, without stirring, for 8 minutes. Pour over dry ingredients and stir to combine. |
| 4. | Spoon mixture into prepared pan and press down firmly with a metal spoon. Cool at room temperature until firm. Remove slice from pan. |
| 5. | Combine melted white melts and oil. Place in a medium sized zip lock bag. Snip a small piece from one corner of the bag. Quickly drizzle chocolate over slice. Let stand 5 minutes, then cut into bars. When chocolate has set; place bars in an airtight container and refrigerate. Bars will keep up to 5 days. |
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