Enter these delicious little Passover candies made simply of dried apricots, good quality melted dark chocolate such as Ghirardelli or Scharffen Berger and whole almonds. I got the idea from the latest issue of Food Network Magazine, but raised it up a notch by using dark chocolate covered almonds instead of plain. But you can opt for plain nuts if you like or use another nut altogether.
There's really no method to this dessert except for melting the dark chocolate, submerging the apricot into it half way and immediately placing the almond on top. Then put the finished product in the fridge for about a half hour so the chocolate hardens.
For that extra umph factor, I packaged these babies up in pretty little monogrammed cookie boxes that I received as a gift from my sister-in-law, Diana. I believe they come from Williams Sonoma, and I think they're great. Check them out and get your own to beautify your creations.