---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Almond White Chocolate Bark
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      1 c  Almonds; whole
      8 oz White chocolate; chopped
    1/2 c  Dried apricot halves;
           -quartered
 
     Spread almonds in a single layer in shallow pan. Place
  in cold oven; toast at 350 degrees 12 to 15 minutes,
  stirring occasionally, until lightly toasted. Cool.
     Melt white chocolate in top of a double boiler over very
  low heat. Remove from stove, and stir in almonds and
  apricots. Drop by heaping tablespoons onto waxed paper.
  Refrigerate until cool and hardened. Store in airtight
  container in refrigerator. Keeps up to 2 weeks. Makes 12
  large candies...or 24 small.
 
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