1/2 c Semisweet chocolate chips
12 oz Dried apricots
1/2 c Vanilla chips
Don't be tempted to melt the vanilla chips in your microwave. It's very
tricky. 1. Line a cookie sheet with waxed paper. 2. Melt chocolate chips in
a small saucepan over low heat, or in micro- wave on high, stirring every
30 seconds, until smooth. Remove saucepan from heat. Dip apricots into
chocolate to partially coat. Refrigerate on lined cookie sheet 20 minutes,
or until chocolate sets. 3. Melt vanilla chips in a small saucepan over
very low heat, stirring often. Remove from heat. Dip chilled apricots to
partially coat. Or cool melted chips slightly and scrape into a plastic
food bag. Snip off a corner and drizzle melted chips over apricots.
Refrigerate until firm, then store airtight with waxed paper between
layers. Can be stored 6 weeks in the refrigerator.
