Apricot and. White Chocolate Slice
Ingredients
- 360 grams white chocolate
- 125 grams Arnotts Granita biscuits, broken into large pieces
- 1/2 cup dried apricots, quartered
- 1/4 cup dried cranberries
- 1/4 cup shredded coconut
Instructions
- Line a 19cm square cake tin with baking paper.
- Place chocolate in a microwave safe bowl. Microwave on 50% for 30 second intervals. Stirring after each 30 seconds with a metal spoon until melted and smooth. Don't microwave longer than 30 seconds as it can burn very quickly.
- Add biscuits, apricots, cranberries and coconut to chocolate. Stir to combine.
- Pour into prepared tin. Refrigerate until firm. If you need it quickly put in the freezer for 15 minutes. Once firm cut into small squares.