Ginger and Apricot White Chocolate Bark
- prep time 0 min
- total time 3 min
- serves 32
1 pound chocolate, white, chopped
1 ¼ cups apricot, dried, slivered
¼ cup ginger, candied, chopped
1. In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally.
2. Stir in apricots and candied ginger.
3. Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.
4. Refrigerate for at least 1 hour or until hardened.
5. Break into pieces.