Apricot almond bark

1 lb White chocolate
      2 tb Solid vegetable shortening
    1/2 c  Whole toasted almonds
      1 c  Apricot Jelly Belly beans
 
  Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and
  shortening in the top part of a double boiler. Stir in almonds and
  jelly beans. Spread into prepared pans. Chill 10 minutes. Score into
  2x3-inch bars with knife. When firm, cut bars apart.
  
  From: Steve Herrick Source: Best Recipes - March/April 1991