Ingredients
Method
1.Grease a 23cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Process apricots until chopped finely; transfer to a large bowl. Process biscuits, in two batches, until finely crushed; transfer to bowl with apricots.
3.Combine butter, condensed milk and sugar in a medium saucepan; whisk over low heat until butter is melted. Bring to the boil, whisking constantly. Remove from heat; stir into apricot mixture.
4.Spread mixture into pan; smooth surface. Sprinkle with coconut; cool. Refrigerate until firm before cutting into bars or squares.
Process the apricots in two batches if you only have a small food processor. Place the saucepan over a small stove element or gas jet to prevent burning the mixture around the edge of the pan.
Note
