This easy Apricot and White Chocolate Slice is a great treat for the whole family. Both regular and Thermomix instructions included.
My kids are mad about apricots, so it is no surprise that they LOVE this easy Apricot and White Chocolate Slice. Along with eating it, they also love to help make it and fortunately it’s super easy (and pretty forgiving) which makes it perfect for little helpers.
This recipe is just the same as my Apricot and Coconut Slice, just with white chocolate chips added – as chocolate makes everything better right? If you are looking for an Apricot and Coconut Slice that is on the healthier side, you could also try making this two ingredient Apricot and Coconut Slice or this Apricot, Coconut and Oat Slice.
Tips for Making this Easy Apricot and White Chocolate Slice:
- You can use any type of plain biscuits for this recipe, I used Arnotts Marie biscuits.
- You can also drizzle melted white chocolate over the top of this slice instead of sprinkling it with coconut.
- This slice is freezer friendly.
- This slice is best kept in an airtight container in the fridge, especially in the warmer weather and it will last for up to a week once made
You Might Also Enjoy These No Bake Slice Recipes:
- 2 Ingredient Apricot Slice
- No Bake Passionfruit Slice
- No Bake Apricot Muesli Bars
- Chocolate Chip Muesli Bars
Easy Apricot and White Chocolate Slice
Equipment
- 18 x 28cm slice tin
Ingredients
- 200 grams plain biscuits Marie Biscuits or similar
- 250 grams dried apricots
- 125 grams butter
- ⅓ cup brown sugar 60 grams
- ½ cup desiccated coconut plus extra
- 100 grams white chocolate chips
- ½ can sweetened condensed milk 200 grams
Instructions
- Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
- Place the biscuit into a food processor and blitz until they are finely crushed. You can also use a rolling pin to do this if your prefer.
- Roughly chop the dried apricots and set aside until needed.
- Place the butter and the brown sugar into a small saucepan and cook over a low heat until the butter has melted and the sugar dissolves. Set aside to cool slightly.
- In a large bowl, add the crushed biscuits, chopped apricots, coconut, white chocolate chips, condensed milk and the melted butter and sugar mixture and mix until combined.
- Pour the mixture into the prepared slice tray and press down firmly with the back of a spoon.
- Sprinkle with extra coconut over the top of the slice and place into the fridge 2 hours to set before removing and cutting into pieces to serve.
Thermomix Instructions
- Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
- Place the biscuits into your Thermomix bowl and blitz for 5 seconds, speed 7 to crush the biscuits.
- Add the dried apricots and blitz for 5 seconds, speed 6 to chop. Transfer to a separate bowl until needed.
- Without washing the bowl, add the brown sugar and butter and cook for 3 minutes, 60 degrees, speed 2.
- Add the crushed biscuits and chopped apricots as well as the coconut, white chocolate chips and condensed milk and mix for 15 seconds, speed 5, reverse.
- Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4 REVERSE to combine.
- Pour the mixture into the prepared slice tray and press down firmly with the back of a spoon.
- Sprinkle with extra coconut over the top of the slice and place into the fridge 2 hours to set before removing and cutting into pieces to serve.
Notes
For more yummy snack recipes, check out our Tasty Tummies print book (which also comes with a free ebook) and also our Snack Attack ebook (Thermomix version also available).
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Desleigh
Hi, I recently made this over the holidays but did have enough apricots so I substituted them for cranberries and it was a hit. Not too sweet either which was awesome. Thanks for the recipe.
Lauren Matheson
Hi Desleigh, thanks so much for the feedback xx I love the idea of adding cranberries, I’m going to try that next time 🙂