---------- Recipe via Meal-Master (tm) v8.05
  
       Title: ALMOND BARK
  Categories: Candies, Chocolate
       Yield: 40 Servings
  
            -Carol Morgan- FDRF00B
       1 c  Whole unblancehed almonds
       3 pk (6oz)semisweet choco chipsOR
       1 lb White candy coating
       2 tb Solid vegetable shortening
  
   Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
   shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax
   paper, covering bottom and sides of pan. Place chocolate chips or candy
   coating in the top of a double boiler. Add shrotening, stir over barely
   simmering water just until mixture begins to melt. remove from heat; stir
   until completely metled. stir in toasted almonds. Turn mixture into pan and
   spread to distribute nuts evenly; tto spread more smoothly, drop pan onto
   counter several times from a height of about 8 inches. refrigerate candy
   just until firm. Break into pieces before serving. to store, cover airtight
   and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.
  
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