Chocolate Covered Almond Apricot Tassies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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these are kind of a cross between a candy and a cookie.... the recipe and photo are courtesy of Hershey. Ingredients:
2 cups (about 60 wafers) vanilla wafer crumbs , crushed |
1 cup finely chopped almonds |
1/3 cup hershey's cocoa |
1 can (14 oz.) sweetened condensed milk (not evaporated milk) |
1 package (8 oz.) dried apricots, chopped |
1/2 cup chopped candied cherries |
1/4 teaspoon almond extract |
2 cups (11.5-oz. pkg.) hershey's milk chocolate chips |
4 teaspoons shortening (do not use butter, margarine, spread or oil) |
Directions:
1. 1. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
2. 2. Combine crumbs, almonds and cocoa in large bowl. Add sweetened condensed milk, apricots, cherries and almond extract; mix well. Refrigerate 30 minutes. Roll mixture into 1-inch balls; press into prepared muffin cups.
3. 3. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon 1 teaspoonful melted chocolate over each filled cup.
4. 4. Refrigerate until chocolate is set. Store, covered, in refrigerator. About 6 dozen candies.
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