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Apricot Almond Bark

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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