Classic Apricot Slice

I’ve been making this apricot slice for years, and it’s always the first thing to disappear at family gatherings! The combination of tangy dried apricots and sweet coconut creates the most addictive chewy texture, all sitting on top of a buttery biscuit base. Trust me, once you try this easy no-bake treat, you’ll be keeping it in your regular rotation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 32-36 g
• Fat: 140-150 g
• Carbohydrates: 500-520 g

Ingredients

• 8.8 oz biscuits (crushed into fine crumbs for a firm base)
• 8.5 oz dried apricots (finely diced into 1/4-inch pieces)
• 7.5 oz sweetened condensed milk
• 2.5 oz shredded coconut (plus extra for topping)
• 6 oz salted butter
• 1.5 tsp vanilla extract
• 1/2 tsp lemon zest
• 1/8 tsp fine sea salt

Step 1: Prepare the Pan and Crush the Biscuits

• 8.8 oz biscuits

Line a 9x13 inch baking dish (or similar size) with parchment paper, leaving some overhang on the sides for easy removal later.

Crush the biscuits into fine, even crumbs—you want them almost sand-like in texture so they bind together properly when mixed with the other ingredients.

Set the crushed biscuits aside in a medium bowl.

Step 2: Melt Butter and Condense Milk Together

• 6 oz salted butter
• 7.5 oz sweetened condensed milk

Place the salted butter and sweetened condensed milk in a microwave-safe bowl.

Microwave in 30-second intervals, stirring between each interval, until the butter is completely melted and the mixture is smooth and well combined—this should take about 1-2 minutes total.

I find this creates a more uniform, creamy base than melting them separately, and it helps the flavors blend better.

Step 3: Combine All Filling Ingredients

• crushed biscuit mixture from Step 1
• melted butter and milk mixture from Step 2
• 8.5 oz dried apricots
• 2.5 oz shredded coconut
• 1.5 tsp vanilla extract
• 1/2 tsp lemon zest
• 1/8 tsp fine sea salt

Pour the melted butter and milk mixture from Step 2 into the bowl with the crushed biscuits.

Add the finely diced apricots, shredded coconut, vanilla extract, lemon zest, and fine sea salt.

Stir everything together until the mixture is evenly combined and the biscuit crumbs are fully moistened—you should have a chunky, cohesive filling with no dry spots.

Step 4: Press Mixture into Pan and Top with Coconut

• filling mixture from Step 3
• shredded coconut

Transfer the combined filling mixture from Step 3 into the prepared pan.

Using the back of a spatula or your hands (lightly dampened to prevent sticking), press the mixture firmly and evenly into the pan, making sure to pack it down well so it holds together when sliced later.

Sprinkle the extra shredded coconut evenly over the top, pressing it down gently so it adheres to the surface.

Step 5: Chill Until Set

Refrigerate the pan for at least 4 hours, or until the mixture is completely firm and set.

I like to leave it overnight if I have the time—it makes slicing much cleaner and the flavors have time to meld beautifully.

Once set, use the parchment paper overhang to lift the entire slab out of the pan, then cut into bars or squares of your desired size.

Classic Apricot Slice

Delicious Classic Apricot Slice recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 12 slices

Calories: 3500

Ingredients Method

Ingredients

  

• 8.8 oz biscuits (crushed into fine crumbs for a firm base)
• 8.5 oz dried apricots (finely diced into 1/4-inch pieces)
• 7.5 oz sweetened condensed milk
• 2.5 oz shredded coconut (plus extra for topping)
• 6 oz salted butter
• 1.5 tsp vanilla extract
• 1/2 tsp lemon zest
• 1/8 tsp fine sea salt

Method

 

1. Line a 9x13 inch baking dish (or similar size) with parchment paper, leaving some overhang on the sides for easy removal later. Crush the biscuits into fine, even crumbs—you want them almost sand-like in texture so they bind together properly when mixed with the other ingredients. Set the crushed biscuits aside in a medium bowl.
2. Place the salted butter and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the butter is completely melted and the mixture is smooth and well combined—this should take about 1-2 minutes total. I find this creates a more uniform, creamy base than melting them separately, and it helps the flavors blend better.
3. Pour the melted butter and milk mixture from Step 2 into the bowl with the crushed biscuits. Add the finely diced apricots, shredded coconut, vanilla extract, lemon zest, and fine sea salt. Stir everything together until the mixture is evenly combined and the biscuit crumbs are fully moistened—you should have a chunky, cohesive filling with no dry spots.
4. Transfer the combined filling mixture from Step 3 into the prepared pan. Using the back of a spatula or your hands (lightly dampened to prevent sticking), press the mixture firmly and evenly into the pan, making sure to pack it down well so it holds together when sliced later. Sprinkle the extra shredded coconut evenly over the top, pressing it down gently so it adheres to the surface.
5. Refrigerate the pan for at least 4 hours, or until the mixture is completely firm and set. I like to leave it overnight if I have the time—it makes slicing much cleaner and the flavors have time to meld beautifully. Once set, use the parchment paper overhang to lift the entire slab out of the pan, then cut into bars or squares of your desired size.