Recipe: Apricot Almond Bark

Title: Apricot Almond Bark
Categories: Candies
Yield: 6 servings

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