Yield: 6 servings
|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