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This recipe makes 21 bars with just a few pantry ingredients.
WORDS & PHOTOGRAPHY JANE SMITH
APRICOT & COCONUT SLICE
Makes 21 bars
1 (250g) packet Arnott’s Marie or similar plain sweet biscuits, crushed
1 cup (155g) dried apricots, finely chopped
1½ cups (120g) desiccated coconut
1 (395g) tin sweetened condensed milk
125g butter
Topping
180g dark cooking chocolate, coarsely chopped
1 tablespoon vegetable oil
1. Line an 18cm x 28cm slice tin with baking paper. Set aside.
2. Combine the crushed biscuits, apricots and coconut in a large mixing bowl.
3. Stir the condensed milk and butter in a small saucepan over low heat until the butter is melted and the mixture is combined.
4. Pour the condensed milk mixture into the biscuit crumb mixture and combine.
5. Press the mixture evenly into the slice tin and refrigerate until just set. The chocolate topping will spread more easily if the slice is set but not too cold.
6. To make the topping, stir the chocolate and oil in a small saucepan over low heat until the chocolate has melted and combined with the oil.
7. Pour the topping evenly over the set slice. Carefully tilt the tin from side to side to spread the topping evenly. Refrigerate until topping has set.
8. Cut into 6cm x 4cm bars.
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To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.
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