Chocolate-Covered Almond Apricot Tassies
These scrumptious mini chocolate-covered cookie and dried fruit candy cups are sure to be a big hit.
2 cups vanilla wafer crumbs (about 60 wafers, crushed)
1 cup finely chopped almonds
1/3 cup HERSHEY'S unsweetened Cocoa
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package dried apricots, chopped
1/2 cup chopped candied cherries
1/4 teaspoon almond extract
2 cups (11.5-ounce package) HERSHEY'S Milk Chocolate Chips
4 teaspoons vegetable shortening (do not use butter, margarine, spread or oil)
- Line small muffin cups (1 3/4-inches in diameter) with paper bake cups.
- 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.
- 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.
- Refrigerate until chocolate is set. Store, covered, in refrigerator.
Makes about 6 dozen candies.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.