Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt)

Ingredients

• 1 lb dried apricot
• 1 lb bittersweet chocolate, chopped
• aluminum foil, candy wrappers (optional)

Directions

1. 1

   Line two baking sheets with parchment paper.

2. 2

   Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.

3. 3

   Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.

4. 4

   Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).