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
  
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