Melt the butter and honey gently in a pan over a low heat.
Scatter the reserved nuts and seeds on the top.
Bake in the oven for about 25 minutes.
Allow to cool before cutting into bars with a sharp knife.
I used apricots, raisins and sultanas but you could use other dried fruits such as cranberries, dates or gogi berries.
Almonds, brazils, hazelnuts, pistachios, walnuts were my choice but macademias nuts or pecans work just as well.
Pumpkin seeds (also known as pepitas) and linseeds fitted the bill but chia and sesame seeds are equally good.
Finally, cacao nibs would also give the bars an intense chocolate flavour.