- Prep Time: 2h 15 min
- Serving: Serves more than 10
Apricot Coconut Slice
You cannot go past this classic slice to add to your Christmas hampers. Easy to make. Easy to store. Loved by everyone!
Reader Tester Feedback: "I love the flavour combination of apricot, coconut and white chocolate! This is an easy recipe that produces a tasty product. It freezes well too!" - Rach
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Total Preparation Time 15 minutes + 2 hours setting time
Makes 25-28 squares
Can be frozen
Ingredients
- biscuits of choice - 400g, shortbread, roughly chopped (*can use GF)
- butter - 60g, softened, cubed
- desiccated coconut - 60g
- apricots - 90g, diced
- condensed milk - 395g tin, sweetened
- Topping:
- chocolate - 150g, white, melted
Method
- Line a slice tin with baking paper.
- Add the white chocolate (150g) to the bowl. Program 5 minutes / 50C / Speed 3, or until melted. Set aside in a small bowl.
- Without washing the bowl, add the chopped biscuits (400g) to the bowl. Blitz Closed Lid / Turbo / 1 x 1 second blast and repeat until biscuits are broken up. This can be as coarse or fine as you like.
- Add the softened cubed butter (60g), desiccated coconut (60g), diced apricots (90g) and condensed milk (395g tin) to the bowl. Mix on Speed 5 until just combined.
- Press the mixture into the prepared tin.
- Pour over the melted chocolate and smooth it out.
- Place into the fridge for 5 minutes.
- Score 25 slices into the chocolate layer to make cutting easier later on.
- Place back into the fridge to set. Once set, slice and return to the fridge until you are ready to eat or gift the slice.
- Enjoy!
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