| Apricot Almond Bark Candy |
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1 lb White chocolate
2 tb Solid vegetable shortening
1/2 c Whole toasted almonds
1 c Apricot Jelly Belly beans |
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| Instructions |
| 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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| Posted by Julie |
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