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Almond Bark

1 cup whole blanched almonds
1 tablespoon butter
1 pound white chocolate

This is a microwave recipe. Place almonds and butter in a 9-inch
glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or
until almonds are toasted, stirring twice during cooking. Set aside.
Place chocolate in large microwave proof mixing bowl and cook on
high (max. power) 2 1/2 to 3 minutes, or until softened. Stir in
almonds and pour onto waxed paper lined baking sheet. Spread to
desired thickness and refrigerate until set. Break into serving
size peices. Makes (approx.) 1 1/2 lbs.

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