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.

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