Cortland apple and chocolate bars

Preparation

1. Preheat oven to 350°F
2. Place oats and pumpkin seeds on a baking sheet.
3. Place in the oven for 5 minutes, until the flakes and seeds have coloured slightly, then set aside.
4. In a saucepan, heat the butter, honey, sugar, vanilla and water until the butter has melted and the sugar has dissolved.
5. In a bowl, combine rolled oats, pumpkin seeds, apples, chocolate and dried fruit.
6. Add the mixture of butter, honey, sugar, vanilla and water. Mix well.
7. Line a 22 cm (8.6") square cake tin with parchment paper
8. Pour the mixture into the mould
9. Cover with another piece of parchment paper and, using your hands (or better still, another square mould), press the mixture down firmly*.
10. Refrigerate for at least 3 hours
11. Remove from mould and cut into desired shape

*This step is crucial to ensure that the soft bars hold.