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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 24 |
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This great recipe comes from the Nov 2005 issue of Favorite Brand Name Recipes, 'A Passion for Chocolate.' Preparation time includes cooling in the refrigerator. Ingredients:
1 (8 ounce) package semisweet baking chocolate, chopped |
1 (6 ounce) package premium white baking chocolate, chopped |
1 cup almonds, toasted |
3/4 cup dried cranberries |
3/4 cup dried apricot, chopped |
Directions:
1. In separate microwaveable bowls, microwave to melt the two chocolates as directed on the packages.
2. Mix almonds & dried fruits together, putting half of this mixture into the dark chocolate & half of it into the white chocolate.
3. Stir each until well blended.
4. Drop the chocolate mixtures by spoonfuls onto a wax paper-covered baking sheet, alternating the dark & white.
5. Cut through the chocolate mixtures with a knife several times to give a marble effect.
6. Refrigerate at least 1 hour or until firm.
7. Break into pieces, about 24, & store in a tightly covered container at room temperature.
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