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Melt the milk chocolate in the microwave in a large glass bowl in 20 second bursts (mine took 90 seconds).
Cut marshmallows in half, then chop up the almonds and apricots. Add to the bowl with the melted milk chocolate and mix everything together.
Line a 20 x 20 cm tin with baking paper and pour in the chocolate mixture. Push the mixture right out to the edges.
Melt the dark chocolate in the microwave in 20 second bursts (mine took about 60 seconds). Pour over the milk chocolate mixture.
Chill in the fridge for at least 2 hours or until set, then chop into bite sized pieces. Store in the fridge for up to two weeks.