No-bake chocolate, apricot and pistachio nut slice

A slice that keeps well in the fridge (up to one month), so perfect to bring out when you feel like a sweet treat.

Use NZ apricots as they are slightly tart and give a better flavour to the slice.

Ingredients

150 g	Butter
395 g	Condensed milk (Main)
125 g	Dark chocolate, chopped into small pieces (Main)
150 g	Dried apricots, roughly chopped (Main)
80 g	Pistachio nuts, roughly chopped (Main)
4	Fresh dates, pitted and roughly chopped (Main)
250 g	Digestive biscuits, crushed (Main)
50 g	Desiccated coconut, plus extra for coating (Main)

Directions

1. Place the butter and condensed milk in a medium-sized, heavy-based saucepan. Place over low heat and melt the butter. Remove from the heat and sprinkle over the chocolate. Set aside until the chocolate has melted.
2. Stir in the dried apricots, pistachio nuts, dates, crushed biscuits and coconut. Mix well then transfer mixture to a mixing bowl, cover and place in the fridge to firm for 1-2 hours.
3. Remove mixture from the fridge and divide into 2 pieces. Place 1 piece of the mixture onto a large piece of baking paper and use the paper to shape into a log, about 24cm long. Wrap the paper around the mixture, twisting at both ends to secure. Repeat with remaining piece of mixture.
4. Place both logs in the fridge overnight. Remove and roll in the extra desiccated coconut. Keep in the fridge and cut into thin slices as required.