Apricot Almond Bark

Ingredients

500 gr chocolate
24 gr vegetable shortening
60 gr almonds
260 gr apricot jelly belly beans

Instructions

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.