(by Shirley McNevich)
2 cups good quality MILK chocolate chips/pieces OR white chocolate chips/pieces
1 TBSP Crisco shortening
1/2 cup chopped almonds (toasted)
Line a 9 x 13 cake pan with wax paper. In a skillet over medium heat add chopped almonds--cook/stir quickly until chopped almonds are browned. Remove from heat and set aside. In a double boiler add milk chocolate pieces and Crisco--cook/stir until melted and smooth. Remove from heat--add 1/4 cup of the chopped almond pieces--stir until mixed. Pour the chocolate mixture evenly over the wax paper. Sprinkle the rest of the chopped almonds all over the top of the chocolate. Cool completely, then refrigerate until solid. Break the mixture into pieces.