Ingredients
3 ounces coarsely chopped semisweet or bittersweet chocolate candy bar
1 package (6-oz.) Sun-Maid California Apricots
2 ounces coarsley chopped white chocolate

Directions

Microwave semi-sweet chocolate in a small bowl on high 45 seconds. Stir; continue to microwave on high 15 seconds at a time until melted.

Dip each apricot 3/4 way up into melted chocolate. Let excess drip off. Place apricot on waxed paper lined cookie sheet. Refrigerate until chocolate is set, about 10 minutes.

Microwave white chocolate in a small bowl on high 45 seconds. Stir; continue to microwave on high 15 seconds at a time until melted.

Dip each apricot in white chocolate 1/2 way up the chocolate covered portion. Return to waxed paper. Refrigerate until chocolate is set, about 10 minutes. Serve at room temperature.