Step 2

Line a 18x25cm baking tray with baking paper.

Step 3

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).

Step 4

In a large saucepan melt together condensed milk, golden syrup, and butter.

Step 5

Add biscuits, desiccated coconut, and apricots (if using) to melted mixture. Mix well and press firmly into prepared baking tray.

Step 6

Melt together in the microwave Whittaker’s Blondie Chocolate and coconut oil (heat in short increments to avoid burning). Mix until smooth and spread evenly over the biscuit base.

Step 7

Chill then cut into pieces.

Step 10

Tips:

Step 12

If you want to make the topping thicker, use an extra block of chocolate.

Step 13

The addition of coconut oil is to help make the chocolate layer easier to slice through, you can leave it out if you wish.

Step 14

This slice is best stored in the refrigerator in an airtight container for up to 1½ weeks.