Chocolate Covered Almond Apricot Tassies
From peetabear 16 years ago
- - to make
- Serves 60
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 shopping list
- 1 cup finely chopped almonds shopping list
- 1/3 cup HERSHEY'S cocoa shopping list
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk) shopping list
- 1 package (8 oz.) dried apricots, chopped shopping list
- 1/2 cup chopped candied cherries shopping list
- 1/4 teaspoon almond extract shopping list
- 2 cups (11.5-oz. pkg.) HERSHEY'S milk chocolate chips shopping list
- 4 teaspoons shortening (do not use butter, margarine, spread or oil) shopping list
How to make it
- 1. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
- 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. 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. Refrigerate until chocolate is set. Store, covered, in refrigerator. About 6 dozen candies.
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