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Almond White Chocolate Bark




Source of Recipe


Internet


List of Ingredients




1 Cup Almonds; whole
8 Ounces White chocolate; chopped
1/2 Cup Dried apricot halves; quartered

Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350 degrees 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool. Melt white chocolate in top of a double boiler over very low heat. Remove from stove, and stir in almonds and apricots. Drop by heaping tablespoons onto waxed paper. Refrigerate until cool and hardened. Store in airtight container in refrigerator. Keeps up to 2 weeks. Makes 12 large candies...or 24 small.

Recipe