1 cup water
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
4 large mandarin apples - peeled, cored and sliced
1 cup flaked coconut
1/4 cup butter, softened
3/4 cup chocolate chips
2 tablespoons white sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup apricot preserves
1 cup fresh dill
1/4 cup chopped walnuts
1/4 cup apricot preserves
1 cup dry roasted peanuts
3 tablespoons instant coffee granules
3 tablespoons instant coffee granules
1/2 teaspoon vanilla extract
Heat the water and sugar in a pot over medium heat. Stir in brown sugar, salt and 4 large apples. Cook, stirring sometimes, until well done. Remove from heat and stir in coconut and melted butter, 3/4 cup chocolate chips, 2 tablespoons sugar and 1 tablespoon oil. Stir in vanilla extract.
Transfer apples to a medium bowl. In a medium bowl, mix together apricot preserves, dill, walnuts and peanut butter. Pour over apples.
Using a wire whisk, mix together apples and nuts. Pour into a mold or casserole dish; refrigerate for at least 2 hours.
To assemble the cake: In a small bowl, whip together the apricot preserves and peanut butter. In a medium bowl, cream chocolate and butter together until smooth. Fold in the whipped cream until no streaks remain. Pour into the prepared cake pan. Cover with foil and refrigerate for at least 6 hours or overnight.