Angel Wings

Copyright © 2012 by Kim McCosker from 4 Ingredients Christmas published by Atria Books, a division of Simon & Schuster, Inc.

Angel Wings

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    7 ounces white chocolate, chopped 1/2 cup unsalted shelled pistachios, finely chopped
    24 plump dried apricots


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    • 1

      Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and smooth.

    • 2

      One at a time, dip the apricots in the melted chocolate, covering only half, then dip the chocolate end in the pistachios. Place on the baking sheet. Refrigerate for 10 minutes, or until set. Pop into an airtight jar or container and keep refrigerated until ready to serve.

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