Grease a shallow 28 cm x 18 cm baking pan with butter; line bottom with parchment or waxed paper. Melt chocolate, butter and molasses together in a bowl placed over a pan of gently simmering water. Remove from heat. Add apricots, prunes and cereal to chocolate mixture; mix thoroughly. Spread in prepared pan, smoothing top with back of spoon. Refrigerate 1 to 2 hours or until firmly set. Loosen mixture from pan by running the tip of a knife around the inside edges of pan. Turn out onto a board and remove paper; turn mixture over. Cut in 24 pieces. Arrange bars neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days.