Trick on a Stick

Directions

1. 1
   Mix together the popcorn, Craisins and apricots.
2. 2
   Pour the dark melted chocolate over the popcorn mixture and mix well.
3. 3
   Using a teaspoon, place popcorn mixture into plastic ice block moulds and press tightly.
4. 4
   Push lids into centre and refrigerate for several hours.
5. 5
   Once set, remove from moulds and dip each one into the melted white chocolate.
6. 6
   Roll in the nuts or sprinkles.
7. 7
   Refrigerate to set.
8. 8
   *8-10 yield is approximate.