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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini