Apricot coconut bars
Sink your teeth into this sweet and decadent apricot slice - So easy to prepare and so delicious!
- 15 mins preparation
- 15 mins cooking
- Makes 20 slice
Print
Ingredients
Apricot coconut bars
- 1 1/2 cup (250g) dried apricots
- 500 gram plain sweet (nut-free) biscuits
- 250 gram butter, chopped coarsley
- 395 gram canned sweetened condensed milk
- 3/4 cup (165g) firmly packed brown sugar
- 1/3 cup (25g) desiccated coconut
Method
Apricot coconut bars
- 1Grease a 23cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.
- 2Process apricots until chopped finely; transfer to a large bowl. Process biscuits, in two batches, until finely crushed; transfer to bowl with apricots.
- 3Combine butter, condensed milk and sugar in a medium saucepan; whisk over low heat until butter is melted. Bring to the boil, whisking constantly. Remove from heat; stir into apricot mixture.
- 4Spread mixture into pan; smooth surface. Sprinkle with coconut; cool. Refrigerate until firm before cutting into bars or squares.
Notes
Process the apricots in two batches if you only have a small food processor. Place the saucepan over a small stove element or gas jet to prevent burning the mixture around the edge of the pan.