Nici Wickes: Roadie Slice

<p>Versions of this slice have been around for years but this version, from Joe’s Garage in Queenstown with a few tweaks from me, is economical and slightly healthier than most with plenty of seeds packed in there.</p> <p>Makes about 12-16 bars</p> <p>150g butter, melted</p> <p>250g biscuit crumbs – I use malt, superwine or gingernuts (or a combo)</p> <p>½ cup each pumpkin sunflower seeds</p> <p>½ cup chocolate chips</p> <p>½ coconut</p> <p>½ cup rice bubbles</p> <p>½ cup dried apricots, chopped</p> <p>½ cup sultanas</p> <p>¼ cup cranberries</p> <p>1 x 395g tin condensed milk</p> <p>- Heat oven to 180 C and line a Swiss roll tin with baking paper.</p> <p>- In a large bowl, mix the biscuit crumbs with melted butter and press this firmly into the lined tin for the biscuit base.</p> <p>- In the same bowl, mix all remaining ingredients , except the condensed milk, together. Tumble this on top of the biscuit base and spread evenly.</p> <p>- Drizzle over condensed milk and bake for 25-30 minutes or until just starting to brown in places on top.</p> <p>- Cool then chill until set before cutting into bars. Eat up!</p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.</p>