Sophie's Apricot Muesli Bars

(from one of those small books you get at the checkout, via a friend.

125g butter, chopped
1/2 cup (110g) firmly packed brown sugar
1 tablespoon honey
2 1/4 cups (200g) rolled oats
1/4 cup (40g) sunflower kernels
1/4 cup (20g) dessiccated coconut
1/2 teaspoon ground cinnamon
1/2 cup (75g) chopped dried apricots
2 tbsp dark choc bits

Preheat oven to moderately slow. Grease 20cm x 30cm lamington pan. Combine butter, sugar and honey in medium saucepan; stir over low heat until sugar is dissolved. Transfer butter mixture to medium bowl; stir in oats, sunflower kernels, coconut, cinnamon and apricots. Press mixture into prepared pan; sprinkle with choc bits. Bake in moderately slow oven about 30 minutes or until browned lightly. Cut into pieces while still warm; cool in pan. Can be made a week ahead and kept, covered, in the refrigerator.