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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: ALMOND BARK

  3. Categories: Candies, Chocolate

  4. Yield: 40 Servings

  5. -Carol Morgan- FDRF00B

  6. 1 c Whole unblancehed almonds

  7. 3 pk (6oz)semisweet choco chipsOR 1 lb White candy coating

  8. 2 tb Solid vegetable shortening

  9. 350 oven for about 8 minutes,

  10. shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax

  11. paper, covering bottom and sides of pan. Place chocolate chips or candy

  12. coating in the top of a double boiler. Add shrotening, stir over barely

  13. simmering water just until mixture begins to melt. remove from heat; stir

  14. until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto

  15. counter several times from a height of about 8 inches. refrigerate candy

  16. just until firm. Break into pieces before serving. to store, cover airtight

  17. 3 weeks. Makes about 1 1/4 pounds. --


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