Ingredients

Base

• 250g shortbread biscuits, crushed
• 150g melted butter
• 1/2 cup coconut

Filling

• 1 cup dried apricots
• 3/4 cup condensed milk
• 2 cups coconut
• 2 tbslpns golden syrup
• Topping
• 125g dark chocolate
• 25g butter

Method

Base

• Line a 19x29 slice pan with baking paper.
• Combine biscuit crumbs, coconut and butter in a bowl.
• Press into pan.
• Cook in moderate oven for 12 minutes.

Filling

• Place apricots in a bowl and cover with boiling water.
• Stand for 3 minutes, then drain and cool.
• Finely chop.
• Combine apricots, coconut, condensed milk and syrup in a bowl and mix well.
• Spread over base.
• Cook in moderate oven for about 8 minutes, or until lightly browned.

Topping

• Place chocolate and extra butter in heatproof bowl and melt until smooth.
• Spread over slice and allow to set in fridge.