Holiday Fruit and Nut Fudge

Method
1 Lightly roast pistachio nuts at 160 degrees for 5 minutes.
2 Cut dried apricot into small cubes and break pretzels into small pieces.
3 Melt Van Houten Professional Signature Dark Compound with condensed milk.
4 Add vanilla essence and mix well.
5 Add nuts, apricot and pretzels.
6 Pour into a pan lined with parchment paper and chilled to set for about 4 hours.
7 Use a hot knife to cut into squares and coat with cocoa powder.