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COCONUT APRICOT BALLS

These coconut apricot balls are a simple no-bake treat perfect for the holidays! With just four ingredients—dried apricots, unsweetened coconut, walnuts, and sweetened condensed milk—you can easily whip up a delicious snack that’s both festive and fun to make.

INGREDIENTS

  • 1 (6 oz.) package dried apricots (about 1 1/2 cups or 170 g)
  • 3 cups (288 g) unsweetened flaked coconut, divided
  • 1 cup (120 g) chopped walnuts (or nuts of your choice)
  • 2/3 cup (208 g) sweetened condensed milk
  • Powdered sugar (optional, for rolling)

INSTRUCTIONS

  • Line a baking sheet with parchment or wax paper and set aside.
  • In a food processor, combine apricots, 2 cups of shredded coconut, walnuts, and sweetened condensed milk. Pulse for 30 to 60 seconds until everything is well mixed.
  • Shape the mixture into 1-inch balls and roll each in the remaining 1 cup of shredded coconut. If you prefer, you can also roll the balls in powdered sugar.
  • Enjoy immediately, or store in an airtight container in the fridge for up to one week.

NOTES

  • Suggested tools: Food processor and cookie scoop.
  • Freezing tips: Apricot balls don’t freeze well, as they lose their soft, dense texture when defrosted. If serving for a party, it’s best to make them a day or two in advance.
  • This recipe is easy to double. Be sure to roll the mixture into balls right away, as it will dry out if left uncovered.

Nutrition (per ball)
Calories: 73 kcal | Carbs: 6 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 1 mg | Sodium: 8 mg | Potassium: 97 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 139 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 1 mg

CHOCOLATE CHIP & ENGLISH TOFFEE COOKIE BARS

These fudgy cookie bars are packed with chocolate chips and English toffee bits, making them the perfect treat for any occasion. They’re easy to make and even easier to eat!

INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2/3 cup white sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 (8 oz.) package Heath English Toffee Bits

INSTRUCTIONS

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl or stand mixer, cream the butter, brown sugar, and white sugar together until light and fluffy.
  • Add the eggs and vanilla extract, mixing well to combine.
  • Gradually add the flour, baking soda, and salt, mixing just until combined.
  • Stir in the chocolate chips and toffee bits until evenly distributed.
  • Spread the batter evenly into a 9×13-inch glass baking dish, pressing gently with a spoon to smooth the surface.
  • Bake for 30 to 35 minutes, or until the top is golden brown.
  • Remove from the oven and allow to cool for 20 minutes if serving warm, or let cool completely if serving at room temperature before cutting into pieces.
  • For gooey, warm servings, the middle will be soft due to the melted toffee and chocolate.
  • If freezing, cool completely, then store in an airtight container lined with wax paper.

Makes 18 to 24 servings, depending on the cut size.