Almond Bark

Submitted by: Admin on 00/00/0000

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Ingredients

1 c Whole unblanched almonds
3 pk (6oz)semisweet chocolate chips
2 tb Solid vegetable shortening

Directions

Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool.

Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan.

Place chocolate chips 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.

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.

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