Nutrition per serving may change if servings are adjusted.
½ cup bittersweet chocolate chips
36 dried apricots
2 tablespoons chopped pistachios
Line a baking sheet with parchment or wax paper.
Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on in 20-second intervals until melted, stirring after each interval. (Alternatively, melt in the top of a double boiler over hot, but not boiling, water.)
Dip half of each apricot into the melted chocolate. Let the excess drip back into the bowl. Place the dipped fruit on the prepared baking sheet. Sprinkle pistachios over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days.
21 calories;1 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 127 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 0 mg sodium; 45 mg potassium