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  • Serves: 6 Servings

Apricot Almond Bark

  • Recipe Submitted by on

Category: Candy

 Ingredients List

  • 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.

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