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Apricot Almond Bark

Author/Submitted by:
Servings: 6
Categories: Candies / Chocolate / Desserts

1  pound  White chocolate
2  tablespoons  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. From: Steve Herrick Source: Best Recipes - March/April 1991

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