Apricot almond bark

Yield: 6 servings

Measure Ingredient
1 pounds White chocolate
2 tablespoons Solid vegetable shortening
½ 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.

From: Steve Herrick Source: Best Recipes - March/April 1991

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