---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE ALMOND BARK
 Categories: Candies, Chocolate
      Yield: 48 Pieces
 
           -ELAINE RADIS BGMB90B
      2 c  Semisweet chocolate pieces
      1 tb Shortening
    1/2 c  Raisins
      1 c  Almonds; chopped and toasted
 
  1.  Line a 3x9x2" baking pan with waxed paper or foil. Set aside.
  
  2.  In a medium saucepan, melt the chocolate and shortening over low heat
  until the mixture is smooth, stirring constantly. Remove from heat and stir
  in the raisins and 1/4 cup of the almonds.
  
  3.  Spread the chocolate mixture in the prepared pan. Sprinkle with
  remaining almonds.
  
  4.  Refrigerate the bark for 30 minutes until set. Then break into pieces.
  Store in an airtight container in the frigde.
  
  SOURCE: A TASTFUL COLLECTION; Women's Auxiliary of the Hebrew Home of
  Greater Washington; Rockville, MD. Actually copied from BEST COMMUNITY
  RECIPES; Better Homes and Gardens; Des Moines, Iowa 1994; IBSN:
  0-696-20095-3
 
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