1/2 c. semi-sweet chocolate chips
2 tbsp. butter
6 oz. dried apricots
1/2 c. vanilla milk chips

Line cookie sheets with waxed paper. In a small saucepan over low heat melt chocolate chips and butter; stir until smooth. Remove from heat. Set saucepan in pan of warm water to maintain dipping consistency. Dip 1 end of each apricot in chocolate mixture. Place on prepared cookie sheets. Refrigerate to set chocolate coating.

Meanwhile, in small saucepan over low heat melt vanilla milk chips; stir until smooth. Set saucepan in pan of warm water to maintain dipping consistency. Dip coated end of each apricot in melted vanilla chips to within 1/4 inch of top edge of chocolate coating. Place on prepared cookie sheets. Place in paper candy cups. Cover; store in cool place. Makes 40-45 pieces.