Apricot Almond Barkcandies 1 lb white chocolate 2 tablespoon 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 |
