As soon as we tried the new Whittaker’s Mango Coconut chocolate, it reminded us of good old-fashioned apricot slice, so here’s a twist on that classic. It’s no-bake, so super quick and simple. This is quite decadent, using two blocks of chocolate, so you could choose to either leave chocolate out of the base or change up the icing for something you prefer.
INGREDIENTS
Base
- 1 packet plain biscuits (we used Super Wine)
- 200g Condensed milk
- 2 Tbsp golden syrup
- 100g butter
- ¼ cup desiccated coconut
- 250g Whittaker’s Mango and Coconut Chocolate (roughly chopped)
Icing
- 250g Whittaker’s Mango and Coconut Chocolate
- 1 Tbsp coconut oil or butter
- Extra coconut to sprinkle
METHOD
For the Base
- Line a slice tin with baking paper. Crush biscuits in a food processor (if you don’t have a food processor crush them by placing them in a plastic bag and bash them with a rolling pin).
- Melt together condensed milk, golden syrup and butter in a large pot. Cool (important so that chopped chocolate doesn’t melt).
- Add biscuits, desiccated coconut, and chopped chocolate to the melted mixture. Mix well and press firmly into the tin.
For the icing
- Melt chocolate and coconut oil or butter in the microwave on 50% power (to avoid burning) for bursts of one minute until melted.
- Mix until smooth and spread evenly over the biscuit base.
- Chill then cut into pieces
