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CHOCOLATE ALMOND BARK

2 c. chocolate chips (11 1/2 oz.)
1 tbsp. vegetable shortening
1/2 c. raisins
1/2 c. chopped toasted almonds

Melt chocolate chips and vegetable shortening, stir until smooth. Do not boil. Remove from heat; stir in raisins and 1/4 cup almonds. Spread into waxed paper lined 13 x 9 inch baking pan. Sprinkle remaining almonds on top. Chill for 30 minutes. Break into pieces.

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