Adapted from gooseberrypatch.com
3-oz. semi-sweet or bittersweet melting chocolate, coarsely chopped
6-oz. pkg. Sun-Maid Mediterranean or California Apricots
2-oz. white melting chocolate, coarsely chopped
Place semi-sweet or bittersweet melting chocolate in a small microwave-safe bowl and microwave on high 15 seconds or until chocolate melts. Dip each apricot three-quarters of the way into the melted chocolate. Place apricots on a wax paper-lined baking sheet and refrigerate 10 minutes or until chocolate is set. Place white chocolate in a small microwave-safe bowl and microwave on high 15 seconds or until chocolate melts. Dip each apricot in white chocolate only covering half of the semisweet or bittersweet chocolate portion. Return to wax paper and refrigerate until set; about 10 minutes. Serve at room temperature. Makes about 20 to 22. Double Chocolate-Dipped Apricots: Right after dipping them into the melted dip into coarsely ground peanuts, cashews or macadamia nuts.