Apricot Almond Bark
Author/Submitted by: Servings: 6 Categories:
Candies
/
Chocolate
/
Desserts
Ingredients: 1
pound
White chocolate 2
tablespoons
Solid vegetable shortening 1/2
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
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