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Apricot Almond Bark
1 lb white chocolate
2 tbsp solid vegetable shortening
1/2 cup whole toasted almonds
1 cup 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.
Source: Best Recipes - March-April 1991
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