Categories: Candies 
      Yield: 6 servings 
  
      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