Recipe

Chocolate Covered Almond Apricot Tassies Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 9 months, 1 week ago these are kind of a cross between a candy and a cookie.... the recipe and photo are courtesy of Hershey. Prep:30m Servings:60	Peetabear
	candy chocolate apricot

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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. 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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