Apricot Slice Recipe

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5 from 1 vote

A quick and easy recipe for the most wonderful Apricot Slice – made using dried apricots.

Prep Time10

Setting time3

Total Time3 10

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 142kcal

Author: Libby Hakim

Equipment

slice tin (approx 28 x 18 x 3.5 cm)

Ingredients

125 grams butter
½ cup brown sugar, packed firmly (100 grams)
½ tin condensed milk (200 grams)
1 cup chopped dried apricots (200 grams)
250 grams plain sweet biscuits, crushed (Scotch Finger, Arrowroot, Marie or similar)
2 tablespoons desiccated coconut

Instructions

Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once cooked.
Place dried apricots and crushed biscuits into a mixing bowl. Stir to combine and set aside.
Place butter, brown sugar and condensed milk into a saucepan. Place over low heat until butter is melted and ingredients are combined. Do not allow to boil.
Pour melted mixture into mixing bowl containing biscuits and apricots. Stir well to combine.
Pour mixture into the prepared slice tin. Use the back of a metal spoon to ensure mixture is spread out evenly and pressed into tin firmly.
Sprinkle slice with desiccated coconut.
Place into fridge for at least a few hours to set.
Once set, remove slice from tin using overhanging baking paper (you may need to use a butter knife to separate the slice from the edges of the tin) and cut into squares.

Notes

Storing: Store the slice in an airtight container in the fridge for up to 7 days. You can enjoy it cold or allow it to reach room temperature before serving.

Freezing: You can freeze the slice for up to six months. Wrap the slice in plastic wrap well before freezing and allow to thaw out in the fridge overnight when you're ready to enjoy.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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