16 Arnott's Milk Arrowroot Biscuits, coarsely broken
40g (1/4 cup) finely chopped dried apricots
375g pkt white chocolate melts
160ml (2/3 cup) condensed milk
85g pkt strawberry jelly crystals
85g pkt lime jelly crystals
Line a baking tray with baking paper. Use a rolling pin or a food processor to finely crush the biscuits. Transfer to a large bowl. Stir in the apricot.
Stir 100g (1/2 cup) of chocolate melts and the condensed milk in a small saucepan over low heat for 3-4 minutes or until melted and smooth. Add to the biscuit mixture and stir until well combined. Roll 2 teaspoonful portions of mixture into balls. Place on the prepared tray in the fridge for 10 minutes or until firm.
Place the strawberry and lime jelly crystals in 2 small bowls. Melt remaining chocolate melts following packet directions.
Use a fork to dip 1 truffle in melted chocolate. Tap fork on the edge of the bowl to allow excess chocolate to drip off. Return to the prepared tray and sprinkle with jelly crystals. Repeat with the remaining truffles, chocolate and jelly crystals. Set aside until set
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