white chocolate, chopped
1 1/4 cups
dried apricots, slivered
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.