1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. chopped dried apricots
1 c. chopped nuts (pecans, cashews, or walnuts)

Melt chocolate chips in microwave-proof bowl. Check and stir at 1 minute intervals until completely melted and smooth. Stir in nuts and apricots; mix well. Drop by rounded teaspoons on wax paper lined cookie sheets. Chill until hard. Store covered in the refrigerator. Makes about 36.