Chocolate Apricot squares

I have mentioned it before – but I truly do have a whole bookshelf of the most amazing recipe books… gathered from my mid teens until now, my early thirties, ahum – I mean late twenties 🙂 and I still can’t resist buying more!

It actually meant that I was easy to buy presents for – birthday or Christmas… and in 2000 – Mom gave me the South Africa Quick ‘n’ Easy Cakes & Muffins (biscuits, slices and more) cookbook (sponsored by Moir’s and other South African baking partners).

This particular recipe book has given me endless inspiration and my personal favourite pages are now dog-eared from so much use… favourites include the self-saucing chocolate pudding, apple crumble dessert cake, scones, chocolate cake, lemon crystal cake and chocolate surprise muffins to name a few!

Although the recipe that I have below is really simple and doesn’t use the traditional Moir’s products in it… But it does use Marie biscuits which are now part of the Moir’s offering.

With almost 100years of experience, Moir’s (part of the second biggest food group company in SA – Pioneer Foods) is a name that is synonymous with home baking in South Africa – offering products like baking powder, essences, food colourants, glacé fruit, coconut, bicarb and ready to bake cake mixes… and in 2011 – they added to their portfolio SA’s most loved biscuit names (i.e. Marie, Tea Lovers, Lemon Creams, Choc Krust, etc )

And with 2 gold medals under SA’s belt in the 2012 London Olympics – both by swimming heroes… what better way to end the week than to celebrate with an SA favourite – aka Marie Biscuits in a NO-BAKE treat 🙂

Chocolate Apricot Squares

200g Marie biscuits

100g Butter

1/4 cup sugar

3 Tablespoons Cocoa powder

1 egg

1 teaspoon vanilla essence

250g chopped dried apricots

  1. chop biscuits with a knife (or place in a strong bag and crush with a rolling-pin)

  1. Gently melt butter, sugar and cocoa powder
  2. remove from heat and cool
  3. Using a wooden spoon, beat in egg and vanilla essence
  4. mix in the biscuit and apricot pieces

  1. spread evenly in a big cake tin, pressing down
  2. refrigerate until firm


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