10 oz good quality chocolate (bittersweet or semi-sweet)
1 Tbsp vegetable oil
2 cups toasted sliced or slivered almonds
1½ cups (8 oz) dried apricots, cut up
Break up the chocolate into chunks and place in a large, microwaveable bowl.
Microwave, uncovered, on medium for 2 minutes, then stir. Continue microwaving on medium for 1 to 2 minutes longer, just until melted; stir well.
Cool slightly before stirring in oil, almonds and apricots.
Drop by teaspoonfuls on to parchment paper-lined baking sheets. Refrigerate for 30 to 45 minutes until firm.
Transfer to an airtight container, separating the layers with wax paper.
This recipe keeps for up to 2 to 3 weeks in the refrigerator, and it freezes well.
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