Ingredients
- 500 gr chocolate (white)
- 260 gr apricot jelly belly beans
- 60 gr almonds (whole toasted)
- 24 gr vegetable shortening (solid)
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.
