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Heat the oven to 180ºC regular bake and line a 20-22cm square tin with baking paper.
Over a medium heat, melt the butter, brown sugar and golden syrup.
Remove from the heat and add the vanilla bean paste, coconut, oats, flour and baking powder and stir to combine.
Press ⅔’s of the mixture into the base of the tin.
Add most of the chopped chocolate and apricots, reserve a small amount of each for on top.
Top with remaining oat mixture, apricots and chocolate and bake for 18-22 minutes or until golden.
If the apricots start to look a little toasted, cover the tin loosely with a sheet of tin foil while it bakes.
Cool on a wire rack then use a sharp knife to cut it into 16 or 25 pieces.