Start this recipe by lining a 20cm square cake tin with greaseproof paper, making sure that you also line the sides. Next, chop the white chocolate into small pieces and put in a saucepan with the vanilla yogurt. Heat gently, stirring constantly, till the chocolate has melted. Put the remaining ingredients in a large bowl and pour over the melted chocolate and yogurt mixture. Mix well till all the cereal is coated in the melted chocolate and the mixture is binded together. Pour the mixture into the prepared cake tin and spread out. Leave to set for an hour or until the white chocolate has hardened. When the mixture is ready, gently turn out on to a chopping board and remove the greaseproof paper. Using a large sharp knife, cut into rectangular slices, 10cm x 3cm in size. The yogurt and apricot cereal bars will keep for at least a week.