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

     Title: Almond Bark
Categories: Candies, Chocolate
     Yield: 1 1/4 Pounds

     1 c  Whole unblanched almonds
     6 oz Semisweet chocolate chips -OR-
     1 lb White candy coating
     2 tb Vegetable shortening; solid

 Spread almonds in a baking pan and toast in a 350 F oven for about
 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15"
 pan with wax paper, covering bottom and sides of pan. Place
 chocolate chips or candy coating 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; to spread more smoothly, drop pan onto
 counter several times from a height of about 8". 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.

 Posted by: Carol Morgan (FDRF00B)

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