1 (6 oz.) pkg. semi sweet chocolate pieces (1 cup)
2 tbsp. shortening
1 (8 oz.) pkg. dried apricot halves, about 48

In top of double boiler or bowl set over hot, not boiling, water stir chocolate and shortening until melted and smooth; keep warm. Insert pick or skewer in end of apricot; dip to coat half with chocolate. Twirl to allow excess to drip off. Place on waxed paper and remove pick. Repeat with remaining apricots. Let stand at room temperature 30 minutes or until chocolate is firm. Store loosely in refrigerator or cool, dry place. Makes about 48.