- Prep time 15 minutes
- Total time 4 hours & 30 minutes
- Portion size 36 servings
Grease 9-inch square cake pan or rimmed baking sheet; line with parchment paper.
In heatproof bowl set over saucepan of gently simmering water, melt chocolate with condensed milk, stirring until smooth, about 5 minutes; remove from heat. Stir in vanilla. Reserve 1 tbsp each pistachios, apricots and almonds; set aside. Stir in remaining pistachios, apricots and almonds until combined.
Scrape into prepared pan, smoothing top. Sprinkle reserved nuts and apricots over top, pressing gently to adhere; refrigerate until firm, about 4 hours.
Using hot knife, cut into squares. (Make-ahead: Layer between parchment paper in airtight container and refrigerate for up to 2 weeks.)
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Nutritional facts PER SQUARE: about
- Fibre 1 g
- Sodium 17 mg
- Sugars 10 g
- Protein 2 g
- Calories 100
- Total fat 5 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 12 g