CHOCOLATE HOLIDAY APRICOTS

RECIPE

Preheat oven to 350˚F.
Spread hazelnuts on a jelly roll pan and toast in oven for approximately 10 minutes or until lightly golden. When the hazelnuts have cooled slightly, rub lightly between paper toweling to remove their skins; discard skins.
Place apricots on prepared baking sheet. Gently loosen open edge, insert a hazelnut or pistachio in center of each apricot. Press edges together to seal. Keep hazelnut and pistachio stuffed apricots separate.
Place 3 squares semi-sweet chocolate in a small microwave safe bowl. Cover with plastic wrap. Microwave on high for 1 minute. Stir until smooth. Stir in remaining semi-sweet chocolate until well blended until smooth.
Using a fork, spear a hazelnut stuffed apricot; dip into melted semi-sweet chocolate, turning to coat completely; shake off excess chocolate by tapping fork on the edge of the bowl. Return coated apricot to baking sheet. Repeat with remaining hazelnut-stuffed apricots. Set aside remaining semi-sweet chocolate.
Repeat steps 4 and 5, substituting the white chocolate and the pistachio stuffed apricots.
Refrigerate coated apricots 3 hours or until the chocolate is firm.
Microwave remaining semi-sweet chocolate on medium for 30 seconds or until drizzling consistency. Drizzle over white chocolate coated apricots. Refrigerate on baking sheets until harden.
Repeat with reserved white chocolate; drizzle over semi-sweet coated apricots. Refrigerate on baking sheets until hardened.
Store in an airtight container in a cool, dry place for up to 1 week.

(ADD TO A HOLIDAY SWEET TRAY)