Apricot Slice

This Apricot Slice is a no-bake recipe paired with a smooth 3-ingredient lemon infused icing!

Course Dessert, Slice, Snack

Keyword apricot, coconut, lemon, no bake

Prep Time 15

Cook Time 5

Chill Time 5

Servings squares

Calories 172kcal

Author Samantha Pickthall

Ingredients

Base

1 packet (200g) store-bought plain arrowroot biscuits or plain digestive biscuits, use gluten free if desired
1 cup dried apricots
200 g sweetened condensed milk
125 g unsalted butter
1/2 cup desiccated coconut
1 tsp vanilla extract

Icing

2 cups icing/confectioners sugar
50 g unsalted butter
2 Tbsp freshly squeezed lemon juice from one medium-large lemon

US Customary - Metric

Instructions

Base

Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment/baking paper. Set aside.
In a food processor or high-speed blender, add the packet of biscuits and process them into a fine crumb. Set biscuits aside.
Roughly chop apricots into small pieces, the smaller the better. Use either a sharp knife or a pair of scissors. Set aside.
In a medium sized pot, add butter and condensed milk.
Place over a low-medium heat and gently warm through until butter has completely melted, stirring occasionally.
Turn off the heat and stir through the vanilla.
Add coconut and mix until well combined.
Add crushed biscuits and chopped apricots. Stir through until well combined.
Spoon the mixture into the lined pan and smooth out the top.
Transfer to the refrigerator and chill for 1 hour and 30 minutes.

Icing

In a small pot, add butter and place over a low-medium heat. Warm through until butter has completely melted, stirring occasionally.
Turn off the heat and stir through the lemon juice.
Add icing sugar and whisk until well combined and no lumps remain in the icing. It will become thick and smooth the more you mix it.
Pour icing over the chilled base and smooth out evenly.
Return to the refrigerator to chill for a further 3-4 hours or until the icing has set and is firm to the touch. You can also leave it overnight and slice it the next day. The longer it sets in the fridge, the easier it is to slice.
Remove from the pan, slice into squares or rectangles and enjoy!

Notes

Use plain arrowroot biscuits or plain digestive biscuits for the base. Any plain and sweet dry biscuits will work. Make it gluten free with plain gluten free arrowroots too!

Crush the biscuits to a fine crumb in a food processor, high-speed blender or crush them in a zip-lock bag and run a rolling pin over them to crush.

Roughly chop the dried apricots into small pieces using either a sharp knife or a pair of scissors, this doesn’t have to be perfect but the smaller the better. Refer to the image in the post for a visual of my chopped apricots.

Chill the base in the fridge for the required time as it has a soft consistency. It won’t firm up completely but it will hold its shape.

The icing is quite thick so be sure to spread it over the chilled base straight after making the icing.

Store in an airtight container, refrigerated, for 1 week.

Freeze slices in an airtight container for up to 3 months.

Nutrition