1 Preheat oven to 355º F / 180° C. Line a 7 x 11 inch pan with baking paper, allowing the sides to overhang.
2 Sift the combined flours into a bowl. Add the oats, coconut, sugar and sunflower seeds; stir to combine. Make a well in the center.
3 Place the peanut butter, honey and butter in a saucepan over low heat. Cook, stirring, for 2 minutes or until melted and well combined. Remove from heat. Add peanut-butter mixture and egg to the well in the flour mixture and stir until incorporated.
4 Press the mixture into the prepared pan. Bake for 20-25 minutes or until golden brown and set. Let cool completely.
5 Place chocolate and butter in a small bowl and place over a saucepan of simmering water. Melt the chocolate and stir well to combine until the chocolate is glossy. Sift the sugar into the chocolate sauce and stir well to combine. Allow to cool and thicken slightly for a few minutes.
6 Spread the chocolate over the peanut butter and chill in fridge for at least 1 hour before slicing into pieces.