Ingredients:
8 ounces semisweet chocolate
Four dried apricots
Four, 1-inch rounds crystallized ginger
Four chocolate sandwich cookies
Four caramels
16 pecan halves
1 tablespoon golden seedless raisins
1 tablespoon dried sour cherries
2 tablespoons white baking chips, melted, optional
24 (1-1/4-inch) paper candy cups, optional

Directions:
In top of a double boiler over hot, not boiling water, temper chocolate: Melt and heat chocolate, stirring occasionally, until it reaches a temperature of 115 to 120-degrees.

Remove top of double boiler from bottom, and allow chocolate to sit undisturbed at room temperature until it reaches a temperature of 82-degrees. Place the chocolate back over the hot water and heat it to 88-91-degrees, making sure it does not get warmer than 92-degrees. Line a baking sheet with aluminum foil; oil lightly. Dip half of each apricots and piece ginger in chocolate. Drain off excess chocolate and place on lined baking sheet. Using two forks, dip chocolate cookies in melted chocolate to coat completely; place on baking sheet.

Press four caramels to flatten into 1/4-inch thick ovals. Dip in melted chocolate to coat completely; place on baking sheet and top each with a pecan half. Quarter remaining 12 pecan halves. Stir quartered pecans, 1-tablespoon raisins, and 1 tablespoon cherries into remaining chocolate. Drop mixture onto baking sheet to make 8 mounds. If desired, place melted white chocolate in a small pastry bag with writing tip; pipe designs on the chocolate-coated cookies and drizzle some white chocolate over four of the fruit and nut drops. Place chocolates in refrigerator until chilled and firm--20 minutes. Place candies in paper candy cups on tray, if desired.

Recipe makes about 24 servings.