“In Britain, a cup of tea is the answer to every problem.
Fallen off your bicycle? Nice cup of tea.
Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.
Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. ”
~ David Walliams
My lovely friend Kerry and her daughter Philomena came to visit on the weekend. (You may remember me introducing you to Kerry – she’s the talented woman who made the short documentary about my Retreats which you can view here).
Of course you can’t have friends over for a cup of tea without having some kind of tasty offering, and this simple no-bake slice is so quick and easy. I learned this recipe as a child, and it’s certainly a keeper. Eating it always takes me back to school holidays at my Nana’s house and spending time with her neighbour Mrs Mac, a CWA member and ex WW2 army cook who was a great influence on my early cooking skills.
The only change I’ve made to that old recipe is to add in some white chocolate, which makes it feel just a tad more fancy.
This is a great lunchbox treat, and is lovely for morning or afternoon tea. It also travels well for picnics, and I often use it for smoko when we are down at the cattle yards or out in the paddock. It’s sweet and fudgy and delicious.
I hope you enjoy it.
Lots of love, Nicole xx
- 125g (1/2 cup) butter
- ½ cup soft brown sugar
- ½ tin sweetened condensed milk (200 grams)
- 1 cup chopped dried apricots
- 1 x 250g packet of plain sweet biscuits, crushed (I prefer Malt biscuits)
- 200g white chocolate buttons (optional but so good!)
- ¼ cup unsweetened desiccated coconut
- Chop your apricots finely (or save time and buy a packet of diced apricots!)
- Crush the biscuits by placing in a plastic bag and smashing with a rolling pin, or whizz them in a food processor. (Note: It is perfectly acceptable as the cook to have a biscuit to nibble on as you prepare the others for your recipe.)
- Set aside 2/3 of the white chocolate buttons.
- Grease a 20cm x 30cm slice tin with butter, or line it with baking paper so that the paper covers the bottom and the sides of the tin.
- Place the butter, condensed milk and sugar into a large saucepan over low heat stirring constantly until the butter has melted. Do not boil! Remove from heat.
- Dump the crushed biscuits and apricots into the melted butter mixture and stir well. Then add 1/3 of the white chocolate buds. Stir into the mixture which will be quite thick.
- Pat the mix into the prepared tin using the back of a spoon or your clean wet hands. (wet hands stops the mixture sticking and helps you smooth the top)
- Sprinkle with the coconut.
- Melt the remaining white chocolate (in a microwave or over a double boiler) and drizzle over the slice in a decorative pattern.
- Place slice in fridge to set, which will take about four hours.
- Cut into small slices to serve. This slice will keep refrigerated for one week, if it lasts that long.
Here is the recipe and the taste test in pictures for you (and you’ll notice that Rufous Dog has a great interest in all things food…):
9 thoughts on “Easy No-Bake Apricot and White Chocolate Slice”
It sounds nice although I am not overly fond of apricots
You could always use dried pears if you like them? They are a yummy variation too!
That looks soooo good. Will be on the cooking list for this weekend and will be the take-to-work-and-eat-at-desk-treat! I made last week’s lemon and ricotta cake and it is divine! Thanks again for generously sharing your recipes with all of us. x
Caroline, I’m glad you enjoyed that lemon and ricotta cake. So good, isn’t it! This one is pretty good too. 🙂 Much love, Nicole xx
It would be a dream come true to someday try bakes that look as incredibly delicious as yours. Bon appétit!
Well they are easy enough recipes that it would be a simple dream to fulfill. Thanks for your kind words. Much love from Australia xoxo
Looks lovely. My 11 year old daughter is accumulating a book of recipes for herself and is doing a whole lot of cooking at the moment, including dinner for us on Thursday night. I am going to pass this one on to her. I love the way recipes are like plants, they can be shared from garden to garden and kitchen to kitchen where a whole new life and history can evolve. Many thanks for sharing. xSimone
Recipes are indeed like plants, Simone! I just love your post today. Who would have thought that Mrs Mac’s old recipe lives on and on?
Thanks so much for sharing. It really made my day xoxo
As you have mine!