For a fast and easy no-bake slice (‘bars’ for my American friends), this apricot and coconut version is truly wonderful. Featuring sweetened condensed milk, this style of slice takes me immediately back to my childhood… and strangely enough also to Florida in the USA, where another Australian (who has become a dear friend), re-introduced it into my life… I’ve been making it regularly ever since! It’s citrusy cousin, which also gets made on a regular basis in my home, was featured here over a year ago.
Apologies in advance if things seem a little quiet around here over the next few weeks. I can reassure you that it’s only a temporary hiatus… while we prepare, edit and finalise the next 2 seasonal menus on The Dinner Party Collective. Please come through to check out our first 2 menus, if you haven’t already.
Apricot Coconut Slice | Gather and Graze
- 250g (9oz) Packet Marie Biscuits (or any plain, sweet biscuit)
- 85g (1 Cup) Desiccated Coconut
- 150g (1 Cup) Chopped Dried Apricots
- 395g (14oz) Tin Sweetened Condensed Milk
- 100g (⅓ Cup + 1 Tbspn) Unsalted Butter
- 200g (7oz) Good Quality Milk Chocolate (or Dark if you prefer)
- 2 Teaspoons Sunflower/Vegetable Oil
Line a slice tin (mine is about 28cm x 18cm) with Cling Wrap/Plastic Wrap.
Crush the biscuits in a food processor, then mix them together in a mixing bowl with the coconut and chopped apricots.
In a small saucepan, gently heat the condensed milk with the butter. Stir now and then and as soon as the butter has completely melted, remove from from the heat. Tip this mixture into the bowl with the dry ingredients and stir until well combined and the dry ingredients are completely coated.
Spoon mixture into the prepared slice tin and press with the back of a dessert spoon, to flatten the mixture and make an even layer.
Break up the chocolate into small chunks and place in a microwave-safe bowl, heat in short bursts until the chocolate has melted. Add the oil and stir well to fully combine. Pour the chocolate over the top of the slice and spread until you have an even layer.
Refrigerate the slice for at least an hour (for the chocolate to set), then remove the Cling Wrap and cut into squares. I find that cutting with a hot knife (heated under hot water, then dried off with a clean tea towel) is a good way of making sure that the edges don’t end up too tatty looking.
Serve for afternoon tea, with a good cup of tea of coffee.