Line a 30 x 26cm baking dish with baking paper, leaving a slight overhang.
In a large bowl place rice pops, rolled oats, almonds, goji berries, shredded coconut and chia seeds. Using a spatula, stir to combine and set aside.
Place copha, peanut butter and honey in a microwave safe bowl. Heat on high for 20 seconds. Remove stir mixture and then heat for a further 10 seconds. Remove from microwave and pour over dry mixture.
Add in frozen berries and using a spatula stir to coat thoroughly and transfer into baking dish. Spread mixture evenly into the dish and press down firmly with spatula. Place in fridge for 1 hour to set.
5 minutes before removing tray from break up white chocolate and place in a microwave safe dish. Cook on high for 30 seconds. Remove, stir mixture and then cook for a further 30 seconds.
Drizzle chocolate over muesli slab and allow to set for 5minutes. Remove muesli slab from tray and place on chopping board. Using a sharp knife, cut into desired bar and serve.
Store remaining bars in an airtight container and store in fridge.