Apricot Fudge Slice

Condensed milk is my weakness, and this apricot fudge is condensed milky goodness on steroids. I fangirl for this slice – and it’s so easy! It’s super quick and doesn’t require baking, just mix it all together and forget about it in the fridge for a while and you’re good to go.

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Not going to lie, I love pretty much anything that has condensed milk in it. Condensed milk is my weakness, and this apricot fudge is condensed milky goodness on steroids. I fangirl for this slice – and it’s so easy! It’s super quick and doesn’t require baking, just mix it all together and forget about it in the fridge for a while and you’re good to go.

If you love lolly cake (a classic Kiwi treat) you’re bound to love this too. I find that the mix tastes a lot like lolly cake, with the lollies exchanged for apricots…. so it’s essentially lolly cake for grown-ups. I have zero qualms with that.

apricot slice

Also, on an amusing note, it turns out we don’t have a rolling pin at my flat, so I had to use my flatmates hammer. Gotta do what you gotta do.

Remember that you’re allowed to eat things just for the taste. Life is for living to the fullest, and in regards to food, that includes eating to help your body and mind function well, as well as eating things you enjoy, these two things are not mutually exclusive –  you can do both. Health doesn’t require exclusively eating ‘healthy’ foods and shunning all things people tell you are ‘bad’. Your health won’t be ruined by treating yourself. You just have to strike a balance!

– Ingredients – 

  • 1/2 tin condensed milk (200gm)
  • 125gm butter
  • 75gm sugar
  • 1 packet crushed wine biscuits (sweet plain cookies, or graham crackers)
  • 3/4 cup dried apricots, chopped
  • 3 – 4 Tbsp desiccated coconut

– Method –

Prepare a slice tin with baking paper.

Crush the biscuits to crumbs. I suggest using the handle of a rolling pin to do this.

Chop butter into a saucepan and melt gently with condensed milk and sugar.

Stir the crushed biscuits and the chopped apricots into the butter mixture.

Press into the prepared tin and sprinkle with desicated coconut.

Place the tin in the fridge to allow the slice to set before cutting. Store in fridge.

 

 

Happy eating! And make sure to let me know what you think below!

 

White Chocolate Swirl Fudge Brownie

I present you with my best-friend’s brownie recipe which I have coveted for years, and now finally got my hands on to share with you all. It’s so fudgy, dense, and rich – you are guaranteed to fall in love!

My flat smelled of these brownies for a full day and I couldn’t try any. It was too dark by the time I got them out of the oven to take photos, so I had to leave it untouched for a full day until I’d photographed it. That I managed this, my friends, is a true achievement.

Now, however, I’ve eaten too much of it, and as I write this, I’m feeling super unwell. On that note, I wouldn’t recommend eating 4 pieces in a row, both because you will feel sick like I do now, and because that’s definitely not advisable health-wise. It’s all about balance, guys. But! Remember that when you break your diet like I just did, be chill with yourself, one slip up won’t ruin your progress, so don’t throw in the towel. Move on and give your body some nutritious fuel at your next meal.

Now, I present you with my best friend’s brownie recipe which I have coveted for years, and now finally got my hands on to share with you all. It’s so fudgy, dense, and rich – you are guaranteed to fall in love!

White Chocolate Fudge Brownie
If you like fudgy brownies, this is for you.

– Ingredients –

  • 150g butter
  • 250g dark chocolate
  • 2 cups caster sugar
  • 4 eggs, beaten
  • 1 tsp vanilla essence
  • 3/4 cup flour
  • 1/4 cup self-raising flour
  • 1/2 cup cocoa
  • 200g chopped white chocolate or white chocolate drops

– Method –

Preheat oven to 160°C, line a 20x30cm tin with baking paper.

In a microwave-safe bowl, heat butter and dark chocolate in the microwave for 60 seconds, and then for short bursts if needed until melted. In a food processor, beat sugar, eggs, and vanilla essence, (I don’t have a food processor so I did this by hand and it still turned out beautifully). Beat in the melted chocolate and butter mix, flours, and cocoa. Stir white chocolate into mixture.

Bake for 10 mins, then cover with tin foil and continue baking for another 30-40 min.

Best Ever Butterscotch Bars

This is a version of a recipe given to me in middle school by a friend (I still have the original, very well-loved looking version in 11-year-old handwriting). It’s been tried and tested to death by me over the past 10 years, so I can safely say this is fail-safe and is definitely a people-pleaser.

This is a version of a recipe given to me in middle school by a friend (I still have the original, very well-loved looking version in 11-year-old handwriting). It’s been tried and tested to death by me over the past 10 years, so I can safely say this is fail-safe and a total people-pleaser.

Being a bit of a glutton for sweet treats myself I like to add the chocolate layer. I love me a classic choco caramel slice, and this is better than any I have ever bought. The version without the chocolate is also incredible, I’d been making it without the chocolate for nine years before I decided to take make the addition, so if you’re not about that life or simply don’t have chocolate on hand, this is still amazing.

Chocolate butterscotch slice recipe
Made this just in time for a rainy rest day!

Get baking and enjoy in moderation (try to, it’s addictive, I’m sorry)!

– Ingredients –

Base:

  • 125g butter
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 1 cup self-raising flour (or 1 cup standard flour with 1 tsp baking powder)
  • 1 cup standard flour

Filling:

  • 200g butter
  • 4 rounded Tbsp golden syrup
  • 800g condensed milk
  • 1 tsp salt
  • drop of vanilla essence

Optional:

  • 250g chocolate (doesn’t matter what kind, I like using good quality milk chocolate)

– Method – 

Preheat oven to 180°C and line a 23x23cm or 23x33cm baking tray with baking paper.

For the base, cut the butter into pieces and add to large saucepan. Remove from heat once starting to melt. Beat in vanilla, egg, and sugar. Stir in both flours until the base is crumbly. Press mix into a ball. Press the dough into the tin. (You can choose to make this without the chocolate if you wish. For this, break off 1/4 of the dough, wrap it in sandwich-wrap and put it in the freezer before pressing the remainder into the tin).

For the filling, melt butter in a saucepan. Add in golden syrup with a spoon run under hot water. Beat in the condensed milk until completely combined. Add salt and vanilla, then pour over the base. (For the version with no chocolate, grate or crumble the remaining 1/4 of the dough over the butterscotch).

Bake for 30 to 40 minutes in the center of the oven until the filling has browned. Remove from oven.

Using a double boiler, melt chocolate. Pour and spread chocolate evenly over the slice.

Allow to cool for 2 hours before cutting into slices with a sharp knife run under hot water.