CHOCOLATE ALMOND APRICOT CLUSTERS

Dessert, Freezes Well, Vegetarian

Makes 48 pieces

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.