1 cup dried apricots, cut into ¼’s
½ cup dried cranberries
½ cup almonds
1½ pound white chocolate (chopped or use morsels)
Preheat oven to 350°.
Pour almonds onto a small cookie sheet and bake 5-7 minutes, until toasted.
Meanwhile pour white chocolate into a wide microwave safe bowl. Microwave chocolate 30 seconds at a time. Heat until smooth; stirring each time.
Line a 9x13 baking sheet with parchment paper. Reserve a small handful of fruit and nuts to garnish with. Sprinkle remaining fruit and nuts over baking sheet.
Pour melted chocolate over fruit and nuts and smooth with a spatula. Sprinkle remaining fruit over top and gently press toppings into chocolate.
Set at room temperature for 2 hours for refrigerate for 30 minutes.
Break into pieces with hands. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
