---------- 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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