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

     Title: Almond White Chocolate Bark
Categories: Chocolate, Candies
     Yield: 1 servings

     1 c  Almonds; whole
     8 oz White chocolate; chopped
   1/2 c  Dried apricot halves;
          -quartered

    Spread almonds in a single layer in shallow pan. Place
 in cold oven; toast at 350 degrees 12 to 15 minutes,
 stirring occasionally, until lightly toasted. Cool.
    Melt white chocolate in top of a double boiler over very
 low heat. Remove from stove, and stir in almonds and
 apricots. Drop by heaping tablespoons onto waxed paper.
 Refrigerate until cool and hardened. Store in airtight
 container in refrigerator. Keeps up to 2 weeks. Makes 12
 large candies...or 24 small.

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