No-Bake Apricot Nuggets
This recipe makes 40 squares servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 121121 cal |
| pro | 1 g1g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 17 g17g carb |
| fibre | 1 g1g fibre |
| chol | 17 mg17mg chol |
| sodium | 70 mg70mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 33 iron |
| vit A | 66 vit A |
| vit C | 22 vit C |
| folate | 22 folate |
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.
Ingredients
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 3/4 cup butter 3/4 cup butter
- 1 can (300 ml) sweetened condensed milk 1 can (300 ml) sweetened condensed milk
- 2 tbsp lemon juice 2 tbsp lemon juice
- 2-3/4 cups vanilla wafer cookie crumbs , about 90 cookies2-3/4 cups vanilla wafer cookie crumbs, about 90 cookies
- 3/4 cup chopped dried apricots 3/4 cup chopped dried apricots
- 3/4 cup dried cranberries 3/4 cup dried cranberries
- 3/4 cup shredded coconut 3/4 cup shredded coconut
Preparation
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.)
Source : Canadian Living Magazine: December 2003
- Keywords : Dessert; New Zealand; Kid-Friendly; Butter; Coconut; Brown sugar; Apricots; Cranberries; 200 calories;
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