Crunchy Chocolate & Apricot Squares

This recipe is very moreish and best served in very small pieces. Nice to serve with coffee.

4 hours


  • 2 x 200g Bars Chocolate
  • 4oz Butter
  • 397g Can Condensed Milk
  • 8oz Digestive Biscuits
  • 8ox Ready to Eat Dried Apricots (or Glace Pineapple Cherries & Apricots mixed)
  • 2ox Chopped Roast Hazelnuts or Walnuts


  1. Break chocolate into pieces and place in a bowl over a pan of hot water to melt.
  2. Stir in the butter and stir until it melts.
  3. Stir in the condensed milk.
  4. Crush biscuits lightly and roughly chop the apricots and nuts.
  5. Stir into the chocolate mixture until well coated. Spoon into an 11 x 7cm lined and greased tin and level the surface.
  6. Chill for 3-4 hours then lift out of the tin and cut into squares.