Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line with baking paper, leaving a 2cm overhang on long sides. Combine oats, coconut, cornflakes, apricots, dates, sultanas and cherries in a bowl.

Step 2

Combine butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and sugar dissolved. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until mixture thickens slightly. Add to oat mixture. Stir to combine.

Step 3

Spread mixture into prepared pan. Bake for 30 to 35 minutes or until golden. Cool completely in pan. Cover. Refrigerate for 1 to 2 hours or until firm. Serve.