Apricot almond bark
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White chocolate |
| 2 | tablespoons | Solid vegetable shortening |
| ½ | cup | Whole toasted almonds |
| 1 | cup | Apricot Jelly Belly beans |
Directions
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