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Apricot Almond Bark

 

35

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 pound white chocolate
2 tablespoons vegetable shortening
½ cup almonds
whole toasted
*
1 cup jelly beans
apricot
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 44357% of calories from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 68mg 3%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 1%
Calcium 15% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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