Apricot Fudgies


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Neslte introduced the first American white-chocolate bar in 1987. It quickly became available in supermarkets across the country, and we were infatuated with it - in sauces, cheesecakes, and chunky cookies like this one.

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  • 1 package (8 oz.) semisweet chocolate, coarsely chopped
  • 6 Tbs. margarine or butter, cut up
  • 3/4 C. sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1/4 C. all purpose flour
  • 1/4 C. unsweetened cocoa
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 oz. white chocolate, Swiss confectionary bar, or white baking bar, coarsely chopped
  • 1 C. dried apricot halves (about 8 oz.), coarsely chopped

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Preheat oven to 350 F. In 3 quart saucepan, melt semisweet chocolate with margarine or butter over low heat, stirring frequently. Remove saucepan from heat and, with wire whisk, stir in sugar and vanilla until blended. Whisk in eggs, 1 at a time, until mixture is smooth. With spoon, stir in flour, cocoa baking powder, and salt until combined. Add white-chocolate pieces and chopped apricots; stir just until evenly mixed (dough will be loose and sticky - similar to brownie batter). Drop dough by rounded Tbs., 1 ½" apart, onto ungreased large cookie sheet. Bake 13 to 15 minutes, until tops of cookies are set. Let cookies remain on cookie sheet on wire rack 30 seconds to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks. Makes about 3 dozen cookies.

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