Almond White Chocolate Bark

submitted by dave

1 cup Almonds; whole
8 oz White chocolate; chopped
1/2 cup 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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