Servings: Serves 4, with lots of leftovers for lunch boxes and snacks
- 1 cup blanched almonds
- 1 cup dried apricots, chopped
- 2 cups Rice Krispies
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 500 grams (1 pound) white chocolate
- 1/2 cup whipping cream
- 1/2 cup dark chocolate chips
Preheat oven to 375 F.
Roast almonds on a baking tray for 10 minutes, tossing almonds half way until golden brown and fragrant. Coarsely chop.
Line an 8-by-8-inch baking dish with parchment paper, allowing the paper to hang over the sides.
Combine almonds, apricots, Rice Krispies, ground ginger and salt in a medium bowl. Set aside.
Melt white chocolate over low heat in a heavy bottom pan with cream. When it is liquid and smooth, stir into dry mixture. Pour into tray. Melt dark chocolate chips over low heat in a heavy pot. When melted, use the tines of a fork to streak chocolate over the dessert. Refrigerate to set for 2 hours or until you need it. Remove from fridge half an hour before needed and cut into squares.