2-1/2 cups powdered sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate (coarsely chopped)
1/2 teaspoon almond extract
3/4 cup dried cherries, cranberries or apricots, coarsely chopped
3/4 cup toasted almond slices*
Line an 8-inch-square pan with greased foil. Mix sugar and milk in a 3-quart saucepan over medium heat, add butter and stir 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.
*Note: To toast almonds, spread in single layer on cookie sheet. Bake at 350 degrees for 5 to 10 minutes, shaking pan occasionally until they begin to brown.