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Line a 20 x 30cm (8 x 12") slice tin with baking paper.
In a small saucepan, heat the butter, coconut sugar and honey over low heat, stirring occasionally.
Mix the remaining ingredients in a large mixing bowl and stir to combine.
Add the honey mixture to the seed mixture and stir to combine.
Using the back of a metal spoon (or the bottom of a cup with a layer of baking paper over the slice), very firmly press the muesli bar mixture into the slice tin until firm and flat.
Once the mixture has slightly cooled, press the choc chips gently into the top (they will melt otherwise!).
Place the slice into the fridge or freezer for at least an hour to set before slicing.
Slice into pieces of desired size (this recipe makes around 18-20 bars).
Store in the fridge for up to 7 days, or store in an airtight container in the freezer for up to 3 months.