Step 1

Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge of pan.

Step 2

Combine oats, cornflakes, flour, cranberries and coconut in a large bowl. Combine butter, sugar and honey in a small saucepan over low heat. Cook, stirring for 3 to 4 minutes or until butter has melted. Add butter mixture to oat mixture. Stir until well combined.

Step 3

Press mixture into prepared pan. Bake for 20 to 22 minutes or until golden and just firm to touch. Cool completely in pan.

Step 4

Place chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring with a metal spoon every 30 seconds or until melted and smooth. Cut cooled slice into 15 bars. Spoon chocolate into a snap-lock bag. Snip off one corner. Pipe melted chocolate onto bars. Allow to set. Serve.