Step 1 Melt the butter
Preheat the oven to 190 degrees C / gas mark 5 / 170 degrees C fan oven. Line the base of a 23cm / 9inch square 5cm / 2inch deep cake tin with greaseproof paper. Melt the butter and honey in a saucepan, then stir in the sugar.
Step 2 Make a sauce.
Cook over a low heat for 5 minutes, stirring until the sugar has dissolved. Bring to the boil, then boil for 1-2 minutes, stirring, until thickened into a smooth caramel sauce.
Step 3 Stir everything together
Mix together all the remaining ingredients and stir into the sauce until well coated.
Step 4 Press into the tin
Spoon into the tin and press down well with the back of a warm, wet spoon, Bake for 15 minutes until just beginning to brown around the edges. Allow to cool. Run a sharp knife around the edge of the tin to loosen. Turn out, then peel off the lining paper. Cool, then cut into squares.
These bars will keep up to 1 week. Store in an airtight container interleaved with greaseproof paper to stop them sticking. If you havent got all the nuts or fruit listed here, you can substitute an alternative dried fruit (e.g dried cranberries) tastes just as good!