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!
- 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.