Line a cookie sheet with parchment paper.
Dice apricots and have cranberries and cashews out
and ready to use.
In a microwave safe bowl, empty both bags of
Microwave chocolate chips at 30 second increments
being careful not to burn chocolate.
Whisk chocolate until smooth.
Pour chocolate onto parchment paper and smooth
with an offset spatula until even thickness.
Immediately top chocolate with apricots, then
cranberries, and finally cashews.
With your hand flat gently press dried fruit and
nuts into chocolate.
Cool to room temperature for about 2 hours. Cut