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.

Makes about 12-16 bars

150g butter, melted

250g biscuit crumbs – I use malt, superwine or gingernuts (or a combo)

½ cup each pumpkin sunflower seeds

½ cup chocolate chips

½ coconut

½ cup rice bubbles

½ cup dried apricots, chopped

½ cup sultanas

¼ cup cranberries

1 x 395g tin condensed milk

- Heat oven to 180 C and line a Swiss roll tin with baking paper.

- In a large bowl, mix the biscuit crumbs with melted butter and press this firmly into the lined tin for the biscuit base.

- In the same bowl, mix all remaining ingredients , except the condensed milk, together. Tumble this on top of the biscuit base and spread evenly.

- Drizzle over condensed milk and bake for 25-30 minutes or until just starting to brown in places on top.

- Cool then chill until set before cutting into bars. Eat up!