Preheat the oven to 200ºC. Line a 23cm square tin with baking parchment or non-stick foil (wet the tin to help it stick).
Put the marmalade, butter and sugar into a pan over a medium heat to melt, and stir thoroughly to blend. Snip the apricots into small pieces with kitchen scissors. Add the apricots, muesli and sunflower seeds (if using) to the pan and mix well.
Pour the mixture into the tin, spread level and bake for about 20 minutes, or until golden brown. Mark into 9-12 pieces straightaway and then leave to cool in the tin.
To reduce the fat content, use low fat spread instead of butter.
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