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    Bark: Apricot Almond Bark


    Source of Recipe


    Christopher Eaves

    List of Ingredients




    1 pound white chocolate
    2 tablespoons solid vegetable shortening
    1/2 cup toasted almonds Whole
    1 cup apricot jelly belly beans

    Recipe



    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.

 

 

 

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