Apricot And Coconut Bars - cooking recipe

Ingredients

9 oz graham crackers
1/2 cup butter, chopped
1/2 cup sweetened condensed milk
1/2 cup toasted coconut
3 oz finely chopped dried apricots
None None Chocolate Topping
7 oz white chocolate, chopped coarsely
2 tsp vegetable oil

Preparation

Grease a 12x7 inch rimmed baking pan and line with parchment paper, extending paper 2 inches over long sides.
Process 7 oz graham crackers in a food processor. Chop remaining cookies coarsely. Transfer to a large bowl.
Stir butter and condensed milk in a small saucepan over low heat until smooth. Stir into graham cracker mixture along with coconut and apricots. Press firmly into prepared pan. Cover and chill for 20 mins, or until set.
Meanwhile, to make the chocolate topping, combine chocolate and oil in a small heatproof bowl. Set over a small saucepan of simmering water and stir until smooth. Spread over chilled apricot and coconut base. Chill until firm.
Cut into 24 squares to serve.