Chocolate-Dipped and Nut-Stuffed Apricots

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  • Makes: 24 servings
  • Makes: 24 pieces
  • Prep: 1 hr
  • Chill: 2 hrs
  • Bake: 10 mins 350°F

Chocolate-Dipped and Nut-Stuffed Apricots

Directions

  1. Preheat oven to 350 degrees F. Place hazelnuts on a 15x10x1-inch baking pan. Bake, uncovered, about 10 minutes or until hazelnuts are lightly toasted. Remove from oven; cool. When hazelnuts are cool enough to handle but still slightly warm, rub lightly between paper toweling to remove skins; discard skins.
  2. Place apricots on a foil- or parchment or waxed-paper-lined baking sheet. Gently loosen open edges (centers) of apricots. In 12 of the apricots, insert a hazelnut in the center of each. In the remaining 12 apricots, insert a pistachio in the center of each. To seal, press edges together to cover nuts.

For hazelnut-stuffed apricots:

  1. Place semisweet chocolate in a small microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) about 1 minute or until chocolate is melted and smooth, stirring after every 15 seconds. Using a fork, dip hazelnut-stuffed apricots into melted semisweet chocolate, turning to coat completely; let excess chocolate drip off by gently tapping fork on edge of bowl. Return hazelnut-stuffed apricots to baking sheet. Set aside remaining semisweet chocolate.

For pistachio-stuffed apricots:

  1. Place white baking chocolate in an another small microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium high) about 1 minute or until chocolate is melted and smooth, stirring after every 15 seconds. Using a fork, dip pistachio-stuffed apricots into melted white baking chocolate, turning to coat completely; let excess chocolate by gently tapping fork on edge of bowl. Return pistachio-stuffed apricots to baking sheet. Set aside remaining white baking chocolate.
  2. Chill apricots on the baking sheet about 1 hour or until chocolate is set.
  3. Microwave the remaining semisweet chocolate, uncovered, at 50 percent power (medium) about 30 seconds or until chocolate is of drizzling consistency. Drizzle semisweet chocolate over white-chocolate-coated apricots.
  4. Microwave the remaining white baking chocolate, uncovered, at 50 percent power (medium) about 30 seconds or until chocolate is of drizzling consistency. Drizzle white baking chocolate over semisweet-chocolate-coated apricots.
  5. Chill apricots on the baking sheet about 1 hour more or until chocolate is set. Store in an airtight container in cool, dry place.
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Nutrition Facts (Chocolate-Dipped and Nut-Stuffed Apricots)

  • Per serving:
  • 64 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 1 mg chol. ,
  • 6 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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