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Apricot Slice – Easy No-Bake Recipe

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This easy no-bake Apricot Slice combines chewy dried apricots, crunchy biscuits, desiccated coconut, and sweetened condensed milk for a deliciously soft and fruity treat. Perfect for afternoon tea, lunchboxes, or making ahead for family gatherings.

Ingredients

250 g plain sweet biscuits (such as Arnott’s Marie), crushed

225 g dried apricots, finely chopped

200 g sweetened condensed milk

85 g desiccated coconut, plus 1 tablespoon extra for sprinkling

150 g salted butter, cubed

1 teaspoon vanilla extract

Instructions

  1. Grease and line a 20 cm x 30 cm (8 x 12 inch) baking tin with baking paper, leaving some overhang for easy removal.
  2. Place the cubed salted butter and sweetened condensed milk in a microwave-safe bowl. Microwave in short intervals, stirring between each interval, until the butter has melted and the mixture is smooth.
  3. Add the finely chopped dried apricots, crushed biscuits, desiccated coconut, and vanilla extract to the melted mixture. Stir thoroughly until all ingredients are evenly combined.
  4. Transfer the apricot mixture to the prepared baking tin. Spread evenly and press down firmly using the back of a spoon or the bottom of a glass to create a compact, even layer.
  5. Sprinkle the extra tablespoon of desiccated coconut evenly over the surface. Refrigerate for at least 2 hours, or until completely firm.
  6. Once set, lift the apricot slice from the tin using the baking paper overhang. Place on a cutting board, cut into approximately 24 squares, and serve chilled or at room temperature.

Notes

Make ahead: Prepare the apricot slice the day before serving and refrigerate overnight for the best texture and easier slicing.

Biscuits: Plain sweet biscuits such as Marie biscuits work best. Similar varieties can also be used.

Chocolate variation: Drizzle melted dark or white chocolate over the chilled slice for an extra indulgent finish.

Nutty variation: Add chopped almonds, walnuts, or pistachios for extra crunch.

Lemon variation: Stir in finely grated lemon zest for a refreshing citrus flavor.

Gluten-free variation: Replace regular sweet biscuits with certified gluten-free sweet biscuits.

Butter substitution: Unsalted butter can be used instead of salted butter. Add a small pinch of salt if desired.

Coconut substitution: Replace the desiccated coconut with additional crushed biscuits if preferred, although the texture will be slightly different.

Dried apricots: Use dried rather than fresh apricots, as fresh apricots contain too much moisture and may prevent the slice from setting properly.

Prevent crumbling: Press the mixture firmly into the prepared tin and refrigerate thoroughly before slicing.

Soft slice: If the mixture is too soft to cut, refrigerate for longer until firm. Avoid adding excess liquid.

Refrigerator storage: Store in an airtight container in the refrigerator for up to 5–7 days.

Freezer storage: Freeze individual slices in a freezer-safe container for up to 3 months, separating layers with baking paper.

Thawing: Thaw frozen slices in the refrigerator before serving.

Serving: Enjoy chilled or at room temperature. Reheating is not recommended.

Setting time: Allow approximately 2 hours of refrigeration in addition to the preparation time.

Nutrition information is estimated per slice and may vary depending on the biscuits and condensed milk used.

Nutrition

Find it online: https://chocolatecoveredamy.com/apricot-slice-easy-no-bake-recipe/