Jungle Bark (Ginger and Apricot White Chocolate Bark)
Servings: 32
Ingredients:
-
1 lb (500 g) white chocolate, chopped
1-1/4 cups (300 mL) apricots, dried, slivered
1/4 cup (50 mL) candied ginger, chopped
Preparation:
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.
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