Apricot, cranberry and pistachio muesli slice

Step 1

Preheat oven to 180°C/160°C fan-forced. Line a 20cm x 30cm (base) lamington pan with baking paper, allowing a 2cm overhang at both long ends.

Step 2

Place muesli, coconut, apricots, cranberries, pistachios, SPLENDA®, egg and flour in a large bowl. Stir to combine.

Step 3

Melt butter and golden syrup in a small saucepan over medium heat until melted and combined. Add butter mixture to muesli mixture. Stir to combine. Spread mixture into prepared pan. Smooth top. Bake for 20-25 minutes or until firm to touch and golden. Cool completely before cutting into slices. Serve.