First prep a rimmed baking pan (it can be unrimmed too).

Line the pan with either a silicone mat (which you all know I am obsessed with) or parchment paper.

Either will be nonstick.

On mine, it was 1:30 (one minute 30 seconds to a full melt).

Once melted, stir like crazy to make sure it is super smooth, we don't want any chunks.

Using a spatula to make sure to get ALL that precious white chocolate out of the bowl, push it out of the bowl and onto your silicone mat.

I think configure it into the best rectangle shape I can.

Once shaped to your liking, start with the nuts.

Make sure to use a spoon (back of one) to really wrestle the nut pieces in so they set INTO the chocolate and don't' pop out.

Then once evenly distributed across the chocolate, start with the cranberry pieces.

Now at the end toss on the apricot to POP with color.

Ideally, you will space all of this and push it in.

Don't bury the pieces, but do make certain they are tapped in using an end of a utensil works well so it does not attach to your finger (plus for sanitary reasons, unless you choose to use gloves)

Once finished, allow it to either be refrigerated for 1/2 an hour to set or set on the counter for up to 3 hours to dry.

After that, break it not pieces and serve or store.

Enjoy! ~ Dana XO