Chocolaty Apricots Recipes

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the crushed walnuts into a small bowl, and shredded coconut into a second bowl. And have the bottle of colorful sprinkles nearby.
• First, start with melting dark chocolate. Melt dark chocolate first in a small bowl either in microwave, stirring every 30 seconds, or on stove top in a double boiler.
• Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
• Sprinkle one side of the apricot with crushed walnuts, or with coconut or colored sprinkles.
• Place the candy on parchment paper, and repeat for the remaining apricots.
• Place in the refrigerator to set for approximately 10 to 15 minutes. Best served at room temperature.
• yields: 2 to 4 dozen

CHOCOLATE COVERED APRICOTS

Steps:

• In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
• Add shortening; stir until blended.
• Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.

DIPPED APRICOTS

Steps:

• Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.

CHOCOLATE CHIP APRICOT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.