This delicacy is so elegant, tasty and exquisite! You will never think that it is made from ready-made cookies!
It is necessary
- To prepare 24 pieces:
- - 375 g of finished cookies;
- - 150 g butter;
- - 190 ml of condensed milk;
- - 60 g of coconut flakes;
- - 120 g of dried apricots;
- - 300 g culinary white chocolate;
- - 3 tsp odorless vegetable oil (coconut is ideal).
Instructions
Step 1
Grease a 30x30 cm baking dish with vegetable oil and line with cling film.
Step 2
Send 300 g of shortbread cookies to the bowl of the kitchen processor and chop. For the same purposes, you can use a coffee grinder, because we need the cookies to turn almost into flour! Chop the remaining cookies into medium crumbs - you can use a knife, or you can also use a processor.
Step 3
Wash dried apricots, dry and cut into small cubes.
Step 4
In a small saucepan with a thick bottom, combine the butter with the condensed milk. Put on low heat and melt, stirring occasionally, until the mixture is completely smooth and homogeneous.
Step 5
Combine flour and cookie crumbs with chopped dried apricots and coconut flakes. Mix thoroughly. Add the contents of the saucepan to the dry ingredients, mix well again and place in the prepared dish. Smooth the top with a wet spatula and put it in the refrigerator for half an hour: the mass should harden.
Step 6
Meanwhile, break the white chocolate into pieces, put in a saucepan, combine with vegetable oil, put in a water bath and melt. Do not forget to stir until a homogeneous consistency is obtained.
Step 7
Remove the base from the refrigerator and let stand for about 5-7 minutes at room temperature, then cover with white frosting. Return to refrigerator until solidified.
