No-Bake Apricot Nuggets

No-Bake Aprico Nuggets IMAGE Image by: No-Bake Aprico Nuggets IMAGE Author: Canadian Living

More fudge than cookie, these nuggets were a discovery food writer Linda Stephen made in New Zealand. Kids will love crushing the vanilla wafers to make crumbs – simply place in a resealable plastic bag and crush with a rolling pin until crumbly.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: December 2003

Ingredients

  • 3/4 cups packed brown sugar
  • 3/4 cups butter
  • 1 can sweetened condensed milk
  • 2 tablespoons lemon juice
  • 2 3/4 cups vanilla wafer cookie crumbs about 90 cookies
  • 3/4 cups chopped dried apricots
  • 3/4 cups dried cranberries
  • 3/4 cups shredded coconut

Method

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper; set aside.

In saucepan, stir together sugar, butter and condensed milk over medium-low heat, stirring to prevent scorching, until butter is melted. Remove from heat; stir in lemon juice.

In bowl, combine wafer crumbs, apricots, cranberries and 1/2 cup (125 mL) of the coconut; add butter mixture, stirring until combined. Press into prepared pan.

Sprinkle with remaining coconut; press gently. Cover and refrigerate until firm, about 4 hours. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)

Nutritional facts Per square: about

  • Sodium 70 mg
  • Protein 1 g
  • Calories 121.0
  • Total fat 6 g
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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No-Bake Apricot Nuggets

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