Makes 36 squares.

2 1/2 cups confectioners' Sugar
2/3 cup milk
1/4 cup butter or margarine
12 ounces white chocolate, coarsely chopped
1/2 teaspoon almond extract (optional)
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 confectioners' sugar and milk in a heavy 3-quart saucepan. Over medium heat, add butter and, stirring constantly, bring to boil. Without stirring, boil constantly 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 prepared pan.

Refrigerate 2 hours until firm. Invert pan, peel off foil and cut into 1-inch squares. Garnish as desired.

TIPS:

Look for dried cherries in the bulk foods or produce section of your supermarket.

To toast almonds, spread in a single layer on baking pan. Bake at 350 degrees F for 5 to 10 minutes, shaking pan occasionally, until they begin to brown.