MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Apricot Almond Bark
  Categories: Candies
       Yield: 6 servings
       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.
   From: Steve Herrick Source: Best Recipes - March/April 1991