An old recipe from a Family Circle circa 1982..
Line a rectangular baking tin with foil or baking paper, preheat oven in 180C (Fan forced).
Melt chocolate in a heat proof bowl over boiling water.
Spread evenly over bottom of the tin, and refrigerate until hard.
In the meantime combine coconut, sugar, eggs and apricots in a large bowl.
Mix until fully combined and spread over chocolate layer.
Bake in oven for 20-30 minutes until golden on top.
Melt the milk chocolate and drizzle over the cooked slice.
Cut into slices and eat, or store for up to a week in a sealed container.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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