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Easy 3-layer apricot bars that are perfect alongside a hot cup of coffee. The apricot filling is sweet and chewy and perfectly complements the crunchy coconut topping.
Life is short. Time is passing quickly. Very quickly. Too quickly. As the days fly by, I’m finding more and more that there simply isn’t enough hours in the day to complete everything I’d like to get done.
So I try to wake up earlier, do my gym workouts faster, apply my makeup quicker and even walk faster to try and make the most of this precious thing called time.
I guess I can apply this to my baking, too. You’ll find that a lot of the recipes and food I make fall into the ‘quick, easy and simple’ category. They’re recipes that can easily be whipped up (typically I like to have them ready in under an hour) yet still taste amazing.
These apricot bars are one such example. They’re a three-layered bar, yes, but it’s an easy recipe. The apricot and coconut combination remind me of a tropical island and grass skirts (no, really) and you probably have all the ingredients sitting in your pantry right now. They store well in an airtight container for a number of days, and you can even enjoy these bars as a dessert. Simply cut the squares larger and serve warm, with custard.
Apricot and Coconut Slice
Makes 12 squares (or more depending on size)
200g dried apricots, roughly chopped
½ cup boiling water
1 1/3 cups self raising flour
2/3 cup packed brown sugar
130g butter, melted
1 1/3 cup desiccated coconut
Preheat oven to 180C and line a 19x29cm pan with baking paper.
To make the filling, combine the water and apricots in a small saucepan and bring to the boil. Reduce heat and cook for 5 mins, stirring constantly, until the water has evaporated and the apricots are pulpy. Cool.
To make the base, combine 1 cup flour and 1/3 cup of the sugar in a large bowl and make a well in the centre. Add the melted butter and mix until the ingredients have formed a soft dough. Knead lightly.
Press the dough into the prepared tin and spread the cooled apricots on top.
Beat the eggs lightly in a bowl and whisk the remaining 1/3 cup sugar, 1/3 cup flour and 1 1/3 cup coconut together. Mixture will be thick and sticky. Spread the coconut batter thinly and evenly over the apricots.
Bake for 30 minutes or until golden brown. Cool slightly in the tin then lift out onto a wire rack to cool completely before serving.
I have a bad habit of saving recipes but forgetting to note where they've come from. If you know the owner of this recipe, let me know so I can credit them!