Dont be tempted to melt the vanilla chips in your microwave. Its very tricky. 1. Line a cookie sheet with waxed paper. 2. Melt chocolate chips in a small saucepan over low heat, or in microwave on high, stirring every 30 seconds, until smooth. Remove saucepan from heat. Dip apricots into chocolate to partially coat. Refrigerate on lined cookie sheet 20 minutes, or until chocolate sets. 3. Melt vanilla chips in a small saucepan over very low heat, stirring often. Remove from heat. Dip chilled apricots to partially coat. Or cool melted chips slightly and scrape into a plastic food bag. Snip off a corner and drizzle melted chips over apricots. Refrigerate until firm, then store airtight with waxed paper between layers. NOTES : CTLINDA Recipe by: WEB SITE 1997 Posted to recipelu-digest Volume 01 Number 177 by firstname.lastname@example.org on Oct 29, 1997
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 374 (25%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||55 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 17.8mg||5 %|
|Sodium 114.7mg||4 %|
|Potassium 4300.7mg||113 %|
|Total Carbohydrate 287.3g||85 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 260.2g|
|Protein 18.1g||26 %|
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Calories per serving: 1469
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