Apricot Slice

Easy Apricot Slice made with dried apricots, coconut, biscuits and condensed milk, topped with lemon icing. A classic no-bake slice!

Prep Time 20

Cook Time 10

Total Time 30

Servings squares

Calories 337kcal

Author Samantha Pickthall

Ingredients

Base

250 g (1 packet) Marie biscuits
1 1/2 cups dried apricots
3/4 cup sweetened condensed milk
170 g unsalted butter, cubed
1/2 cup desiccated coconut

Icing

2 1/2 cups powdered sugar, sifted
60 g unsalted butter
3 Tbsp fresh lemon juice

US Customary - Metric

Instructions

Base

Prepare Pan: Line an 18 x 28 cm (7 x 11 inch) slice pan with parchment paper, leaving some overhang on the sides to easily lift the slice out once set. Set aside.
Prepare Apricots: Roughly chop the dried apricots into small pieces using a sharp knife or kitchen scissors. Set aside.
Crush Biscuits: Add the Marie biscuits to a food processor or high-speed blender and process until they form a fine crumb. Set aside.
Melt Butter Mixture: Add the condensed milk and cubed butter to a saucepan. Heat over low-medium heat, stirring occasionally, until the butter has completely melted and the mixture is smooth. Remove from the heat.
Combine Base Ingredients: Add the desiccated coconut to the melted condensed milk mixture and stir until combined. Add the crushed biscuits and chopped apricots, mixing until the mixture is sticky and holds together.
Press Into Pan: Transfer the mixture into the prepared pan and firmly press into an even layer using the back of a spoon or flat-bottomed cup. Place in the refrigerator while preparing the icing.

Icing

Prepare Icing: Add the butter to a small saucepan and melt over low heat, stirring occasionally. Remove from the heat and stir through the lemon juice.
Add Powdered Sugar: Add the sifted powdered sugar and whisk until the icing is smooth, thick and free of lumps.
Add Icing: Remove base from the fridge and pour the icing over the base and spread into an even layer.
Chill: Return the slice to the refrigerator and chill for at least 6 hours, or ideally overnight, until firm and set.
Slice & Serve: Remove the slice from the pan using the parchment paper overhang. Cut into squares or rectangles and enjoy!

Video

Notes

Store: Store apricot slice in an airtight container in the refrigerator for up to 1 week. Keep chilled until ready to serve for the best texture.

Freeze: Freeze the slice in an airtight freezer-safe container for up to 3 months. Place parchment paper between layers if stacking slices to prevent them from sticking together.

Thaw: Thaw the slice overnight in the refrigerator or leave it at room temperature for several hours until softened. Serve chilled or at room temperature.

Nutrition