Apricot-Chai Almond Bark

 

3/4

cup slivered almonds

24

oz vanilla-flavored candy coating (almond bark), chopped

1/4

cup apricot nectar

3

teaspoons ground cinnamon

1

teaspoon ground allspice

1

teaspoon ground cardamom

1

teaspoon vanilla

1

teaspoon grated lemon peel

1/4

cup finely chopped dried apricots

• 1 Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
• 2 Line 15x10x1-inch pan with waxed paper. In medium microwavable bowl, microwave 12 oz of the candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in 1/3 cup of the chopped almonds. Spread evenly in pan. Refrigerate 15 minutes or until set.
• 3 In small bowl, mix apricot nectar, cinnamon, allspice, cardamom, vanilla and lemon peel; set aside. In medium microwavable bowl, microwave remaining 12 oz candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in apricot nectar mixture and dried apricots.
• 4 Pour and spread over chilled bark. Sprinkle with remaining chopped almonds. Refrigerate at least 1 hour. Break into 2-inch pieces.