Apricot Gelt

1. 1

   Using a heavy mallet, flatten apricots to 1/4 inch thick; set aside.

2. 2

   Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees F).

3. 3

   Dip each apricot in chocolate, coating evenly.

4. 4

   Transfer to wire racks set over parchment paper; let stand until set.

5. 5

   Transfer apricots to baking sheets lined with parchment paper.

6. 6

   Refrigerate until firm, at least 25 minutes.

7. 7

   Wrap in foil wrappers.

8. 8

   Gelt can be refrigerated in an airtight container up to 3 days.Looking for more dessert ideas?

9. 9

   Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.