1 (12 oz.) pkg. chocolate chips
1 tbsp. Crisco
1/2 c. almonds
1/2 c. raisins

Combine chocolate chips and Crisco in double boiler. Heat until melted. Remove from heat and stir in almonds and raisins. Spread in waxed paper lined 13 x 9 inch pan. Chill 45 minutes. Break in bite size pieces.