Choc Apricot Slice

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Choc Apricot Slice

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Ingredients

12 portion(s)

Choc Apricot Slice

220 g Milk Arrowroot Biscuit
150 g Chocolate coated dried apricots, Fruchocs in SA
1 level teaspoons ground ginger
400 g sweetened condensed milk

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Method

Preheat oven 160* Grease and line slice tray.

Add biscuits and ginger to TM bowl. Crush 5 secs Speed 8. Remove to large mixing bowl. Add chocolates to bowl and roughly chop 3 secs Speed 7. Add to biscuit mix to bowl and pour in condensed milk. Mix with wooden spoon until well combined. Pour into lined tray and press out with spoon until even.

Bake 20 mins until golden brown. Let slice cool completely in tray. When cold, remove and slice into squares.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.