 Ingredients
3 ounces coarsely chopped semisweet or bittersweet chocolate candy bar
1 package (6-oz.) Sun-Maid California Apricots
2 ounces coarsley chopped white chocolate
Directions:MICROWAVE semi-sweet
chocolate in a small bowl on high 45 seconds. Stir; continue to microwave on
high 15 seconds at a time until melted.
DIP each apricot 3/4
way up into melted chocolate. Let excess drip off. Place apricot on waxed paper
lined cookie sheet. Refrigerate until chocolate is set, about 10 minutes.
MICROWAVE white chocolate in
a small bowl on high 45 seconds. Stir; continue to microwave on high 15 seconds
at a time until melted.
DIP each apricot in
white chocolate 1/2 way up the chocolate covered portion. Return to waxed
paper. Refrigerate until chocolate is set, about 10 minutes. Serve at room
temperature.
Makes 20 to 22 chocolate dipped apricots.
| 
