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Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper.
In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.
Add the flour, oats and coconut, then stir to combine.
Add the sunflower seeds, apricots and dark chocolate, then mix until evenly combined.
Press the mixture into the lined tin.
Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.
Leave to cool in the tin then refrigerate until completely chilled.
Once chilled and set, remove from the tin and slice into bars.