| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Candies | 6 | Servings | |
INGREDIENTS
| 1 | lb | White chocolate |
| 2 | tb | Solid vegetable shortening |
| 1/2 | c | Whole toasted almonds |
| 1 | c | Apricot Jelly Belly beans |
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. From: Steve Herrick Source: Best Recipes - March/April 1991 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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