Put the chocolate chips into a microwave-safe bowl and melt them in the microwave. For each dried apricot, find the hole on one end where the pit was removed, and stuff an almond inside. Then dip that end into the melted chocolate, about half-way. Lay the apricot on a wax paper lined cookie sheet. Continue until you run out of apricots, nuts or chocolate! When the chocolate dries, store the dipped apricots in an airtight container. Posted to JEWISH-FOOD digest by firstname.lastname@example.org (Sarah J Schwartz) on Aug 29, 1998,
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|Serving Size: 1 Serving (532g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 247 (17%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 54mg||2 %|
|Potassium 5512.4mg||145 %|
|Total Carbohydrate 333.6g||98 %|
|Dietary Fiber 37.7g||151 %|
|Sugars, other 296g|
|Protein 18.7g||27 %|
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Calories per serving: 1482
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