1 (12 oz.) pkg. chocolate chips
1/2 c. dark raisins
2 tbsp. finely chopped pistachios
1 c. coarsely chopped toasted almonds
1/2 c. shopped dried apricots

In double boiler combine milk and chocolate chips until smooth. Stir in almonds, raisins and apricots. Drop mixture by tablespoons onto waxed paper coverd cookie sheet. Sprinkle each with pistachios, refrigerate until chocolate is firmed. Store in refrigerator in airtight containers. Makes about 20.