Apricot Almond Bark
1 lb White chocolate 2 tb Solid vegetable shortening 1/2 c Whole toasted almonds 1 c Apricot Jelly Belly beans Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart. From: Steve Herrick Source: Best Recipes - March/April 1991 |
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