Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

WHITE AND DARK CHOCOLATE APRICOTS

List of Ingredients




Servings: 24 candies
Source: Family Circle's All-time Favorite Recipes

INGREDIENTS
12 hazelnuts
24 dried whole apricots
12 pistachio nuts, shelled
4 squares (1 ounce each) semisweet chocolate, chopped
4 squares (1 ounce each) white baking chocolate, chopped

DIRECTIONS
1. Heat oven to 350 degrees F. Line a baking sheet with aluminum foil
or waxed paper.
2. Spread hazelnuts on a jelly-roll pan and toast in oven about 10 minutes
or until lightly golden. When hazelnuts are cool enough to handle but
still warm, rub lightly between paper toweling to remove skins; discard
skins.
3. Place apricots on prepared baking sheet. Gently loosen open edge; insert
a hazelnut or pistachio in center of each apricot. Press edges together
to seal. Keep hazelnut-and pistachio-stuffed apricots seperate.
4. Place 3 squares semisweet chocolate in a small microwave-safe bowl.
Cover with plastic wrap. Microwave at 100% power 1 minute. Stir until
smooth. Stir in remaining semisweet chocolate until well blended and
smooth.
5. Using a fork, spear a hazelnut-stuffed apricot; dip into melted semisweet
chocolate, turning to coat completely; shake off excess chocolate by
gently tapping fork on edge of bowl. Return to baking sheet. Repeat
with remaining hazelnut-stuffed apricots. Set aside remaining
semisweet chocolate.
6. Repeat steps 4 and 5, substituting white chocolate and the
pistachio-stuffed apricots.
7. Refrigerate coated apricots 3 hours or until chocolate is firm.
8. Microwave remaining semisweet chocolate at 50% power 30 seconds or
until drizzling consistency. Drizzle over white-chocolate-coated
apricots. Refrigerate on baking sheets to harden. Repeat with
reserved white chocolate; drizzle over semisweet-coated apricots.
Store in an airtight container in a cool, dry place up to 1 week.

Nutritional Information Per Serving: (per piece)
Calories: 68; Fat: 4 grams; Carbohydrates: 8 grams; Protein: 1 gram
Exchanges: 1/2 Starch/Bread, 1 Fat



Recipe