---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Almond Bark
 Categories: Candies, Chocolate
      Yield: 1 1/4 Pounds
 
      1 c  Whole unblanched almonds
      6 oz Semisweet chocolate chips -OR-
      1 lb White candy coating
      2 tb Vegetable shortening; solid
 
  Spread almonds in a baking pan and toast in a 350 F oven for about
  8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15"
  pan with wax paper, covering bottom and sides of pan. Place
  chocolate chips or candy coating in the top of a double boiler. Add
  shortening, stir over barely simmering water just until mixture
  begins to melt. Remove from heat; stir until completely melted.
  Stir in toasted almonds. Turn mixture into pan and spread to
  distribute nuts evenly; to spread more smoothly, drop pan onto
  counter several times from a height of about 8". 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.

  Posted by: Carol Morgan (FDRF00B)
 
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