Preparation:
Don't be tempted to melt the vanilla chips in your microwave. It's very tricky.
1. Line a cookie sheet with waxed paper.
2. Melt chocolate chips in a small saucepan over low heat, or in microwave on high, stirring every 30 seconds, until smooth. Remove saucepan from heat. Dip apricots into chocolate to partially coat. Refrigerate on lined cookie sheet 20 minutes, or until chocolate sets.
3. Melt vanilla chips in a small saucepan over very low heat, stirring often. Remove from heat. Dip chilled apricots to partially coat. Or cool melted chips slightly and scrape into a plastic food bag. Snip off a corner and drizzle melted chips over apricots. Refrigerate until firm, then store airtight with waxed paper between lay |
