Seasonal, Sweet Treats, Yummy Recipes

The Fatty in the Corner : Apricot Balls


I can’t be the only Aussie who grew up treating the Apricot Balls on the platter a bit like the fatty in the corner.  After a long night of boozing with all the pretty, pretty rum balls having been whisked away one by one,  any self-respecting sweet tooth will start to eyeball the apricot balls and settle for what’s left rather than go home hungry.

Don’t get me wrong, Christmas wouldn’t be Christmas without apricot balls on the table but rum+ chocolate will always prevail in the race for what to gorge myself on first.

Fortunately for me I finally found an Apricot Ball recipe that knocks these babies up a couple of notches (much like a very squeezy pair of Spanx on a wobbly bottom).

Two words:  Chocolate…and Marshmallows!

Apricot Balls

  • 125g (4.4 oz) of Plain Sweet Biscuits (I used Nice Biscuits)
  • 125g (4 1/2 oz) of Dried Apricots, diced finely
  • 30g (2 and a 1/2 Tablespoons) of crushed peanuts (optional)
  • 220g (2/3 of a Cup) of Sweetened Condensed Milk
  • 1/4 Cup of Desiccated (Shredded) Coconut
  • 40g (1.4 oz) of White Chocolate, chopped finely (I just used very small white chocolate chips)
  • 60g (2 oz) of Marshmallows, chopped into small pieces (those little mini marshmallows for baking make life so much easier, I just broke them into thirds over the bowl with my fingers)
  • 1/4 tsp of vanilla extract
  • 1 cup of extra desiccated (Shredded) Coconut for rolling your balls in

1/ Using a food processor, blender or a ziplock baggie and a rolling-pin crush your biscuits into fine crumbs

2/ Add the dried apricot, peanuts, white chocolate, marshmallows and 1/4 cup of coconut

3/ Pour in the vanilla extract and sweetened condensed milk and stir your mixture until well combined

4/ Roll teaspoons of your mixture into balls and coat in the remaining coconut

5/ Place your completed balls onto a greaseproof paper lined tray and refrigerate for at least 2 hours

6/ Give them a little squish back into perfect balls before you serve them

I like to store mine in the freezer (they hold their shape better) but you can also keep them in the fridge for up to 5 days.

* Recipe used is from here.

For other Christmassy treats try my rum balls , rich fruit cake , peppermint creams and fruit mince (mincemeat) recipe’s!


7 thoughts on “The Fatty in the Corner : Apricot Balls”

  1. Ha, store the for 5 days in the fridge………they wouldn’t last 24 hours! I am SO making these!!
    Love your title “Fatty in the corner”…..all I could picture was someone sitting there in the corner with a plate of confections just stuffing their face with this “Mine, all mine” expression. Made me laugh outloud!

  2. You have such a talent for cooking. If you could some how turn a profit with this talent! I know catering would be extremely hard and with three boys quite a challenge. if you could bake some of your confections for a local bakery or just sell them somehow yourself out of your abode, I think you’d be on to something. Or maybe publish a cookbook! You’re pictures are fantastic and your instructions are very easy to understand! I’m thinking an ebook format. It’s the newest craze in books. To hell with novels, download a cookbook!

  3. Make a double lot and you might have a hope Irene 😉 That’s my plan of attack each year. Oh and the tried and true freezing them so they’re a bit too hard to eat quickly!

    Thanks hun, I will consider an ebook or pdf cook book once I’ve got enough recipes on here with photos I’m happy with. A lot of recipes have fuzzy photos so I’d want to re-do some of them first. I’ve also considered separating the personal blogs from the cooking blogs. A blog dedicated to cooking only might attract more traffic and I can build it from there? It would be a hard move for me as I love having my own little nook of the web where I can post whatever takes my fancy that day….will give it some thought in the New Year. Thanks for your support Irene, I would have stopped posting recipes months ago without you 🙂

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