2 1/2 cups confectioners sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate (coarsely chopped)
1/2 tsp. almost extract
3/4 cup dried cherries, cranberries or apricots, coarsely chopped
3/4 cup toasted almond slices
Line an 8 inch square pan with foil, grease foil.
Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.
Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth.
Stir in dried cherries and toasted almonds.
Pour mixture into pan. Refrigerate 2 hours until firm.
Invert pan, peel off foil and cut in 1 inch squares.
Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown.
Very tasty and pretty.
Submitted by Barb Marsh, New Haven, P.E.I.