1 (8 oz) package semi-sweet baking chocolate, coarsely chopped
1 (6 oz) package white baking chocolate
1 cup almonds, toasted 1/2 cup dried cranberries 1/2 cup dried apricots
Directions
Microwave semi-sweet chocolate and white chocolate in sepa- rate medium microwaveable bowls as directed on packages. Add half each of the almonds, cranberries and apricots to each choco- late; stir until well blended.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures with knife several times for marble effect.
Refrigerate at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature mixtures with knife several times for marble effect. Refrigerate at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature.
