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Preheat oven to
350 degrees F (180 degrees C)
and place the rack in the center of the oven.
Put the pecans on a baking
sheet and bake in the
preheated oven for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then
chop coarsely. Set aside.
Line the bottom
and sides of an 8 x 8 inch (20 x 20
cm) square baking pan with aluminum foil. Set aside.
In your food
processor, place the white chocolate and process until the chocolate is in small
pieces. Add the orange zest and juice and pulse until combined (just a few
seconds).
In a small
saucepan, over medium heat, bring the cream and corn syrup just to a boil. Pour
the hot cream mixture over the chocolate in the food processor and pulse just
until the mixture is smooth and the white chocolate has completely melted.
Transfer this
mixture to a large bowl and stir in the chopped cranberries, apricots, and
pecans. Spread the mixture into your prepared pan and let cool to room
temperature (about an hour). Lift the bars from the pan by holding the edges of
the foil and place on a cutting board. Cut into 64 - 1 inch (2.54 cm) bars.
Store, covered, in the refrigerator.
Serve in fluted
candy paper cups.
Makes 63 - 1 inch
(2.54 cm) bars.
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