1 lb.white Chocolate
2 tbs. shortening
1/2 cup whole roasted almonds
1 cup Apricot Jelly Beans
Line a 10x15" jelly roll pan, with wax paper.
Melt chocolate over hot water.
Stir in almonds & jelly beans.
Spread into pan, score to desired size.
Chill. When firm cut through scores.