Chocolate Apricot Bites (Fruchocs)

Looking into a row of cut apricot bites on a white plate, with a chocolate cookie base, apricot filling, and chocolate drizzle.

Super rich in both fruit and chocolate, these tasty chocolate and apricot bites are a sweet treat. Layers of a cookie base, a dense apricot filling, and a chocolate drizzle leave this slice as pretty to look at as it is to eat. If you have a sweet tooth, you’ll want a few pieces for dessert.

In attempting to recreate the South Australian confection of Fruchocs (owned by Robert Menz) this apricot slice was created and served as bites. It is great finger food or can also be served as a larger slice. However, it is very rich so this option may not be for everyone unless you’re very hungry or really love sweets.

When I compared the original candy and this slice side-by-side, they are very similar, but with a few notable differences. The original has more peach than apricot in it. Also, the original uses milk chocolate, whereas this uses dark chocolate. Feel free to use either chocolate that you prefer. 

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A baking tin on a cooling rack lined with the cookie base, with a glass bowl of the filling in the background.
The first step to preparing this slice is to bake and cool the cookie base.
A whole finished apricot bite slice on a wooden cutting board, with clear layers of cookies, apricot center, and chocolate drizzle.
Apricot bites are a rich and decadent dessert, best served in small pieces.
Mounds of the rice apricot filling are piled on top of the cookie base in a baking tin, on top of a cooling rack.
Adding the orange food coloring to the condensed milk first allows you to distribute the color evenly and get the perfect blend.
Finished squares of apricot bites, with a cookie base, apricot filling, and chocolate drizzle on a white background.
This apricot chocolate bites are similar to the Australian candy Fruchocs, but a homemade version.
Looking down onto the apricot bites in the baking tray, without the chocolate drizzle, on a cooling rack.
The filling will dry out and set, but will not turn golden brown.
Looking into a row of cut apricot bites on a white plate, with a chocolate cookie base, apricot filling, and chocolate drizzle.
These apricot bites are great for a picnic, a snack while hiking, or a dessert around the campfire.

Chocolate Apricot Bites (Fruchocs) Recipe

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Looking into a row of cut apricot bites on a white plate, with a chocolate cookie base, apricot filling, and chocolate drizzle.
Super rich in both fruit and chocolate, these tasty Chocolate and Apricot Bites are a sweet treat.
Preparation 30 minutes
Cook 16 minutes
Ready in 46 minutes
Servings 20 Servings
CourseSupper
InfluenceAustralian
DifficultyExperienced
MethodBake
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Ingredients

Chocolate base

  • 2/3 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 tablespoons cocoa powder
  • 4 tablespoons butter, melted

Apricot Filling

  • 14 ounces sweetened condensed milk
  • orange food coloring as needed
  • 10 ounces dried apricots chopped
  • 2 cups desiccated coconut

Chocolate Topping

  • 3 1/2 ounces dark chocolate
  • 1 tablespoon butter

Equipment

  • small slice tray

Directions

Chocolate Base

  • Preheat the oven to 350 degrees F (180 degrees C).
  • In a bowl combine the flour, sugar, and cocoa powder.
  • Mix the butter into the bowl with the dry ingredients. Stir until well combined, the mixture is dry, and doesn’t form a dough.
  • Lightly grease the small slice tray then add the base and press down so it is flat.
  • Bake the base in the oven for 8 minutes then remove and let cool.

Apricot Filling

  • In a bowl add the condensed milk and orange food coloring. This step is done here so you can easily mix and adjust the color. Often food colors are bought in packs of four and the orange color requires 1 drop of red to 3 of yellow. Check packets for specific instructions.
  • Add the apricots and coconut and stir well so well distributed.
  • Add the apricot mixture to the slice pan on top of the chocolate base. Smooth and press down to create an even layer.
  • Bake in the oven for 20 minutes, it will look slightly dry but will not brown. Leave aside to cool for at least 30 minutes before adding the chocolate layer.

Chocolate Topping

  • Place the chocolate and butter in a heatproof bowl over a pot with about 1 inch of water. Slowly heat the water which will heat the chocolate. Stir occasionally and monitor so it doesn’t overheat.

To Assemble

  • Using a butter knife drizzle the chocolate back and forth over the top of the apricot slice. This can be in parallel lines, crisscrossed, or similar. Continue to add until all the chocolate is gone. Leave for 30 minutes for the chocolate to set.
  • Cut the slice to serve. This is a very rich slice so small bite-sized pieces work best, but if desired it can also be cut into more generous serving proportions as a dessert slice.

Nutritional Information

Calories: 210kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 35mgPotassium: 332mgFiber: 3gSugar: 21gVitamin A: 583IUVitamin C: 1mgCalcium: 71mgIron: 2mg

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Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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