Apricot Almond Bark
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
white chocolate
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
almonds
whole toasted |
*
|
| 1 | cup |
jelly beans
apricot |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white chocolate
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 118 | ml |
almonds
whole toasted |
*
|
| 237 | ml |
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.
