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In a medium saucepan, combine peanut butter, vegetable oil spread, honey, and almond extract. Cook over low heat just until melted and nearly smooth, whisking constantly. Stir in cereal, apricots, almonds, and ginger until well mixed. Using slightly wet hands or a 1-ounce scoop, shape mixture into balls. Let stand on a waxed paper-lined baking sheet about 15 minutes or until firm.
In a small saucepan, combine chocolate and shortening; cook and stir over low heat until melted. Drizzle balls with melted chocolate. Chill about 15 minutes or until chocolate is set. Store in the refrigerator.