2/3 cup milk
12-oz white chocolate, coarsely chopped
1/2 tsp almond extract
3/4 cup dried apricots
3/4 cup toasted almond slices
Line an 8-inch square pan with foil; grease foil and set aside.
Mix confectioners sugar and milk in a heavy 3-quart saucepan. Over medium heat, add butter and bring to a boil, stirring constantly. Without stirring, boil for 5 minutes.
Bring heat to low and add chocolate and almond extract. Stir then whisk until chocolate melts and mixture is smooth. Stir in the dried apricots and toasted almonds. Pour mixture into prepared pan. Refrigerate for two hours or until firm. Invert pan, remove foil, and cut into 36 squares.
Note: File Photo