White Chocolate Fruit and Nut Squares

• 1 cup blanched almonds
• 1 cup dried apricots, chopped
• 2 cups Rice Krispies
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 500g (1 lb) white chocolate
• 1/2 cup whipping cream

Topping:
• 1/2 cup dark chocolate chips

Preheat oven to 375 F. Roast almonds on a baking tray for 10 minutes, tossing almonds half way until golden brown and fragrant. Coarsely chop.

Line an 8-by-8-inch baking dish with parchment paper, allowing the paper to hang over the sides. Combine almonds, apricots, Rice Krispies, ground ginger and salt in a medium bowl. Set aside.

Melt white chocolate over low heat in a heavy bottom pan, slowly stirring in whipping cream. When it is liquid and smooth, stir into dry mixture. Pour into tray. Melt dark chocolate chips over low heat in a heavy pot.

When melted, use the tines of a fork to streak chocolate over the dessert. Refrigerate to set for 2 hours or until you need it. Remove from fridge half an hour before needed and cut into squares.