Saturday, October 11, 2008
Fruity White Chocolate Bars can be made up to a week ahead and kept, covered, in the refrigerator; they can also be frozen for up to two months. Recipe makes about 16 bars.
2/3 cup slivered almonds
1 1/4 cups Brazil nuts, coarsely chopped
1 1/2 cups desiccated coconut
1 cup chopped dried apricots
1 cup dried currants
1/4 cup all-purpose (plain) flour
8 ounces (250 g) Choc Melts, melted
1/2 cup apricot jam
1/2 cup honey
1 tablespoon icing sugar mixture
1. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8 x 12 inch (19 x 29 cm) rectangular slab or slice pan; cover base with baking paper.
2. Combine nuts, coconut, fruit and flour in large bowl. Stir in combined hot chocolate, sieved jam and honey. Spread evenly into prepared pan; bake in oven for 45 minutes. Allow to cool in pan before cutting into pieces.