Apricot Pops


  • 1 6-oz. package Sun-Maid Mediterranean Apricots
  • 28 pretzel sticks about 4" long and 3/8" thick
  • 1 cup (6-oz.) semi-sweet baking chips or white chocolate chips or 1/2 cup of each
  • Decorating Supplies:

  • 1 package Sun-Maid Fruit Bits or Sun-Maid Tropical Trio
  • cookie sprinkles
  • Directions:

    PLACE a piece of wax paper or plastic wrap on a cookie sheet and set aside.
    PUSH a pretzel stick into the small opening at the edge of each apricot.
    PUT chocolate in a microwave-safe bowl, or separate bowls for each type of chocolate. Heat on medium power (50%) for about 2 minutes. Stir until chips are melted.
    HOLD end of pretzels and dip apricots, one at a time, into chocolate.
    DECORATE each "Apricot Pop" right after dipping:

    • Roll in a dish of Fruit Bits or Tropical Trio.
    • Sprinkle with cookie sprinkles.
    • Dip a toothpick in chocolate to drizzle stripes or designs.
    • Make up your own decoration, or leave it plain chocolate!
    PLACE finished "Apricot Pops" on cookie sheet. Refrigerate 10 minutes until chocolate is set.

    Makes about 28.