One more easy and always successful French recipe)) Apricot, coconut bars with white chocolate.
Ingredients:
250g shortbread (in the original French recipe Petits Beurre)
100g butter
125ml condensed milk
40g shredded coconut
80g dried apricots
For the white chocolate layer:
200g cooking good quality white chocolate
2 tsp vegetable oil (I used coconut)
Method:
1. Prepare the baking dish ( 20cmx20cm), spread with vegetable oil and cover it with cling film. The height of bars is about 1 cm, so the baking dish should be at least 2 cm high.
2. Grind the cookies in a blender and additionally in a coffee grinder so that there are no large pieces left, almost flour consistency is needed.
3. Wash the dried apricots, dry and finely chop (cubes with 3-4 mm side).
4. Put the butter with the condensed milk in a thick-bottomed saucepan and melt over a low heat, stirring constantly. Consistency should be absolutely homogeneous.
5. Pour the crushed cookies into a bowl, add chopped apricots, shredded coconut and mix thoroughly. Add melted butter with condensed milk, mix everything thoroughly until a homogeneous "dough" is obtained.
6. Put the dough in the form, spread evenly. Put in the refrigerator for at least 20 minutes, better longer.
7. Melt white chocolate with vegetable oil on a water bath, thoroughly mix it to obtain a homogeneous consistency.
Pour the chocolate glaze on chilled dough. It is better to get it out of fridge 10 minutes before pouring the glaze. Glaze will spread more evenly if the dough is not extremely cold.
8. Place in a fridge until the glaze is completely set.
To serve: cut into portioned squares, I got 16 pieces. It is convenient to pull the entire layer out of the mold with the film and cut it evenly on the board.