No Bake Apricot Slice Food

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.

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 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.