Apricot Almond Bark

1 lb White chocolate

2 tb Solid vegetable shortening

1/2 c Whole toasted almonds

1 c 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