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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.