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Toasted Almond Bark


Makes about 1 pound


1/2 cup slivered almonds
12 ounces white chocolate, coarsely chopped
1 tablespoon shortening


  1. Preheat oven to 325°F.
  2. Spread almonds on baking sheet. Bake 12 minutes or until golden brown, stirring occasionally.
  3. Meanwhile, butter another baking sheet. Spread warm almonds on buttered baking sheet.
  4. Melt white chocolate with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon evenly over almonds, spreading about 1/4 inch thick. Refrigerate until almost firm.
  5. Cut into squares, but do not remove from baking sheet. Refrigerate until firm.

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