Perfectly combining the creaminess of Whittaker’s Macadamia Chocolate with the tangy sweetness of dried apricots, this easy-to-make treat requires just 30 minutes of prep time. The addition of golden syrup and condensed milk provides a luscious, chewy texture that pairs beautifully with the crisp biscuit base.
This recipe yields 20 servings, making it an ideal choice for gatherings, afternoon snacks, or simply to satisfy your sweet tooth. No baking required!
Ingredients:
- 1 Packet Superwine biscuits (or plain vanilla biscuits)
- ½ Tin Condensed milk
- 2 Tbsp Golden syrup
- 90g Butter
- ½ Cup Dried apricots, chopped
- 250g Block Whittaker’s Macadamia Chocolate
Method:
Line a slice tin with baking paper (we used a 25x19cm tin)
Crush biscuits in a food processor and set aside (if you don’t have a food processor crush them by placing them in a plastic bag and bashing them with a rolling pin.)
Melt together in a large saucepan condensed milk, golden syrup and butter.
Add biscuits and dried apricots to melted mixture, mix well and press into your slice tray.
Break up the Whittaker’s Macadamia block into a microwave safe bowl and melt in the microwave (heat in increments to avoid burning.)
Spread melted chocolate evenly over the biscuit base.
Chill in the fridge, then cut into pieces.
