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A kid's delight. A bit like a Rice Krispies square only much better. This is also great with either dark or milk chocolate.

Servings: Serves 4, with lots of leftovers for lunch boxes and snacks

Ready time: 2.5 hours (including cooling time)


1 cup blanched almonds

1 cup dried apricots, chopped

2 cups Rice Krispies

1/2 tsp ground ginger

1/2 tsp salt

500g (1 lb) 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.

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