---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Chocolate
       Yield: 48 Pieces
            -ELAINE RADIS BGMB90B
       2 c  Semisweet chocolate pieces
       1 tb Shortening
     1/2 c  Raisins
       1 c  Almonds; chopped and toasted
   1.  Line a 3x9x2 baking pan with waxed paper or foil. Set aside.
   2.  In a medium saucepan, melt the chocolate and shortening over low heat
   until the mixture is smooth, stirring constantly. Remove from heat and stir
   in the raisins and 1/4 cup of the almonds.
   3.  Spread the chocolate mixture in the prepared pan. Sprinkle with
   remaining almonds.
   4.  Refrigerate the bark for 30 minutes until set. Then break into pieces.
   Store in an airtight container in the frigde.
   SOURCE: A TASTFUL COLLECTION; Women’s Auxiliary of the Hebrew Home of
   Greater Washington; Rockville, MD. Actually copied from BEST COMMUNITY
   RECIPES; Better Homes and Gardens; Des Moines, Iowa 1994; IBSN: