- Portion size 32 servings
- 1 lb white chocolate chopped
- 1 1/4 cup apricot dried, slivered
- 1/4 cup candied ginger chopped
In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally. Stir in apricots and candied ginger.
Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.
Refrigerate for at least 1 hour or until hardened. Break into pieces.