Rocky road Christmas coins

Instructions

• Pulse wafers in a food processor until finely ground. They should measure about 1 cup (250 mL). Turn into a medium-size bowl. Stir in apricots, cherries, marshmallows and pecans.

• In a medium-size bowl, microwave semi-sweet chocolate on medium, stirring halfway through, until almost melted, 3 to 4 minutes. Remove and stir until smooth. Stir in crumb mixture.

• Place 2 pieces of waxed paper, each about 12 inches (30 cm) long, on counter. Divide mixture in half and place on paper. Shape each into a log about 10 inches (25 cm) long and 1 1/2 inches (3.5 cm) wide. Roll up in waxed paper and place on a plate. Refrigerate until firm, at least 1 hour. Line a baking sheet or tray with waxed paper.

• Once logs are firm, using a serrated knife, slice into 1/2-inch- (1-cm-) thick coins. In a small bowl, microwave white chocolate on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 minutes. Remove and stir until smooth. Dip one coin halfway into chocolate, then place on prepared baking sheet. Let set. Repeat with remaining coins. Store in a covered container and refrigerate up to 2 weeks.