Apricot and almond slice

This is one of those decadent slices that can be a little addictive. All the ingredients (on their own) are quite yummy as snacks but combined into a slice it is heaven in a slice tin!
The recipe comes from the Brown Sugar Café in Taihape and was requested by a Dominion Post reader in October 2012. (I can't remember the last time I passed through Taihape but clearly this cafe knows their stuff when it comes to baking).

I filed it away for future reference and looking for inspiration (and something to use a part opened tin of condensed milk) on a wet Saturday afternoon I decided it was time to try it. It's great. I like that it is simple to make. It's a lovely mix of sweet, chewy and crunchy and of course all those fruit and nuts must be good for you. Just forget about the butter and sugar!! 

The crushed malt biscuits gives the slice a nice flavour too. I remember as children (in Winter) we lined up in the kitchen, mouths opened wide, for our weekly dessertspoon of sweet sticky malt extract. My mother kept the tin high up in a kitchen cupboard, I wonder why?
I certainly did not give it to my children when they were little. But according to 'The Telegraph" in 2011, it was having a bit of resurgence. (Interestingly it is still made here in New Zealand under the brand name Maltexo). It comes from a by-product of the brewing process, contains a large amount of sugar and a bit of Vitamin A and riboflavin and is described as 'a tonic to boost general well being'. At one time it was very popular for parents to give to their post-war children. Being a baby boomer we just caught the edge of the wave for such treatments!

Anyway the hint of malt brought back some lovely childhood memories for me. It also reminds me of those sticky MacIntosh sweets - the dangerous ones that can remove your fillings/teeth in a flash - I no longer indulge in those either!
This slice will now be a regular in my 'baking for a special treat repertoire '.

Apricot and Almond Slice – Brown Sugar Café in Taihape  (as in Dominion Post October 2012)

Melt together

125g butter

¾ cup brown sugar

Mix in

½ packet crushed malt biscuits

½ packet crushed vanilla biscuits

Press into a lined slice tin

Base ready for pressing into tin

Place on base, in order:

½ cup chocolate chips

½ cup chopped apricots

½ cup coconut thread

½ cup sliced almonds (I used unsalted roasted)

Drizzle over 1 tin condensed milk

Bake at 30 minutes at 150°C

Final layering

Condensed milk drizzled on top

Cooked ready to cut

The Original Apricot Chew

While I am on a Christchurch theme this slice originally came from The Preservatory in Merivale. It was a fabulous cafe I frequented often (when I lived there), to grab a quick coffee or something for dinner or to arrange a nice tray of special things for one of my (then) clients. It was such a great place but sadly due to the earthquakes the building and business is now gone and a temporary cafe in one of 'those containers' now stands in its place. I feel quite nostalgic about it as the cafe was part of my weekly walking route and one of the first places I took my M when we first got together.
I have made this slice many, many times - today I halved the recipe and it still worked equally well. If you stick to the full recipe it makes heaps, everybody loves it and it keeps well in an airtight container if you want to make it ahead of your 'event'.
The Original Apricot Chew
200g butter
400g tin condensed milk
2 x 250g pkt Round Wine biscuits (I have not been able to find these lately - use Super Wine instead)
2 cups apricots (NZ ones are best)
Mix the melted butter with the condensed milk in a large pot.
Chop the apricots (I use kitchen scissors) and crush the biscuits (the Kitchen Whizz makes short work of this job but don't make them into a powder, some lumps are ok and make the it more interesting).
Add biscuit crumbs and apricots to the butter and condensed milk, stir well to combine.

Press into a lined sponge roll tin (mixture needs to be about 3cm high so adjust your tin to suit). Bake about 150 degrees Celsius for about 30 mins until lightly browned.
Cut when cool.

The Original Apricot Chew

While I am on a Christchurch theme this slice originally came from The Preservatory in Merivale. It was a fabulous cafe I frequented often (when I lived there), to grab a quick coffee or something for dinner or to arrange a nice tray of special things for one of my (then) clients. It was such a great place but sadly due to the earthquakes the building and business is now gone and a temporary cafe in one of 'those containers' now stands in its place. I feel quite nostalgic about it as the cafe was part of my weekly walking route and one of the first places I took my M when we first got together.
I have made this slice many, many times - today I halved the recipe and it still worked equally well. If you stick to the full recipe it makes heaps, everybody loves it and it keeps well in an airtight container if you want to make it ahead of your 'event'.
The Original Apricot Chew
200g butter
400g tin condensed milk
2 x 250g pkt Round Wine biscuits (I have not been able to find these lately - use Super Wine instead)
2 cups apricots (NZ ones are best)
Mix the melted butter with the condensed milk in a large pot.
Chop the apricots (I use kitchen scissors) and crush the biscuits (the Kitchen Whizz makes short work of this job but don't make them into a powder, some lumps are ok and make the it more interesting).
Add biscuit crumbs and apricots to the butter and condensed milk, stir well to combine.

Press into a lined sponge roll tin (mixture needs to be about 3cm high so adjust your tin to suit). Bake about 150 degrees Celsius for about 30 mins until lightly browned.
Cut when cool.