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
- 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
MethodLine 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
- Iron 3.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 2.0