Apricot Slice With Condensed Milk Food

NO-BAKE APRICOT SLICE

Steps:

• Lightly grease a 25 x 25 cm slice tin, or prepare with baking paper, and set aside.
• Using a food processor (or with a rolling pin and a large ziplock bag), crush the biscuits to a fine or chunky crumb and set aside.
• Chop up the apricots and set aside.
• In a large sauce pan add the butter, brown sugar and condensed milk and heat gently until the butter has melted but do not boil, remove from the heat.
• Add the crushed biscuits and apricots to the saucepan and combine well with a large wooden spoon.
• Pour into the prepared tin, press mixture down firmly and smooth with the back of the spoon and then set aside and prepare the icing
• In a medium bowl add the icing sugar, melted butter and vanilla and stir to blend.
• Add water a teaspoon at a time, stirring well, until you have a thick but pour-able consistency.
• Spread this over the prepared slice, then sprinkle with the coconut.
• Place in the fridge to set, or overnight, then slice and store in the fridge until needed.

APRICOT FUDGE SLICE

Steps:

• Heat 125g butter, brown sugar and condensed milk until the butter has melted.
• Do not boil.
• Add chopped apricots and crushed biscuits; mix well.
• Press into a greased 20 x 30cm sponge roll tin.
• Ice with Lemon Icing:.
• Beat butter until pale and fluffy.
• Add icing sugar, grated rind and lemon juice and sufficient water so that you have a fluffy light mixture.
• Spread over the slice and sprinkle with coconut.
• Set in refrigerator.
• Cut into squares.

APRICOT AND COCONUT NO-BAKE SQUARES

Steps:

• Line base of a 18cm x 28cm pan with baking paper.
• Put the cookies in a food processor or blender and grind to crumbs.
• Combine the crumbs with the chopped apricots and coconut in a bowl.
• Pour the condensed milk into a medium saucepan and add the butter.
• Stir over a medium heat until butter is melted and ingredients are combined.
• Pour into dry ingredients and mix thoroughly.
• Press mixture into pan and refridgerate until set.
• Melt the milk chocolate chips gently in a microwave on a low setting.
• Spread melted chocolate over the top of the squares and allow to set.
• Once chocolate is set, cut into squares or bars to serve.

CHOCOLATE APRICOT BITES (FRUCHOCS)

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a bowl combine the flour, sugar, and cocoa powder.
• Mix the butter into the bowl with the dry ingredients. Stir until well combined, the mixture is dry, and doesn't form a dough.
• Lightly grease the small slice tray then add the base and press down so it is flat.
• Bake the base in the oven for 8 minutes then remove and let cool.
• In a bowl add the condensed milk and orange food coloring. This step is done here so you can easily mix and adjust the color. Often food colors are bought in packs of four and the orange color requires 1 drop of red to 3 of yellow. Check packets for specific instructions.
• Add the apricots and coconut and stir well so well distributed.
• Add the apricot mixture to the slice pan on top of the chocolate base. Smooth and press down to create an even layer.
• Bake in the oven for 20 minutes, it will look slightly dry but will not brown. Leave aside to cool for at least 30 minutes before adding the chocolate layer.
• Place the chocolate and butter in a heatproof bowl over a pot with about 1 inch of water. Slowly heat the water which will heat the chocolate. Stir occasionally and monitor so it doesn't overheat.
• Using a butter knife drizzle the chocolate back and forth over the top of the apricot slice. This can be in parallel lines, crisscrossed, or similar. Continue to add until all the chocolate is gone. Leave for 30 minutes for the chocolate to set.
• Cut the slice to serve. This is a very rich slice so small bite-sized pieces work best, but if desired it can also be cut into more generous serving proportions as a dessert slice.

APRICOT COCONUT SLICE

Steps:

• Line a 22cm round cake tin with non-stick baking paper. Place butter in a saucepan to melt. Add sugar and condensed milk and simmer for 1 minute.
• Remove from the heat and stir in chopped apricots, zest of one orange, coconut and crushed biscuits to combine.
• Press mixture into prepared tin with the back of a spoon. Sprinkle top with extra coconut and refrigerate until set. Slice into thin wedges to serve.

APRICOT AND PISTACHIO SLICE

Steps:

• Line a 32cm x 21cm baking tin with baking paper. Place the crushed rice cookies into a large mixing bowl. Add the coconut, apricots, condensed milk, butter and pistachio nuts. Mix until combined.
• Spread the mixture over the base of the baking tin and refrigerate.
• To make the icing, place the butter, lemon zest, icing sugar, lemon juice and water in a bowl and mix together until combined. Add a little extra water if the icing isn't smooth. Spread the icing over the biscuit base and sprinkle over the coconut and pistachio nuts. Cut into squares.

NO BAKE APRICOT SLICE

Steps:

• Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
• Place the biscuit into a food processor and blitz until they are finely crushed. You can also use a rolling pin to do this if your prefer.
• Roughly chop the dried apricots and set aside until needed.
• Place the butter and the brown sugar into a small saucepan and cook over a low heat until the butter has melted and the sugar dissolves. Set aside to cool slightly.
• In a large bowl, add the crushed biscuits, chopped apricots, coconut, condensed milk and the melted butter and sugar mixture and mix until combined.
• Pour the mixture into the prepared slice tray and press down firmly with the back of a spoon.
• Sprinkle with extra coconut over the top of the slice and place into the fridge 2 hours to set before removing and cutting into pieces to serve.