Chocolate Covered Almond Apricot Tassies Recipe
Details
- Time
- 30 minutes
- Skill Level
- Intermediate
- Yields
- 6 dozen candies
Sweet and delectable Chocolate Covered Almond Apricot Tassies will add the final touch to your party. Make this recipe today!
Ingredients & Directions
- Chill Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupsvanilla wafer crumbs (about 60 wafers, crushed) (500 mL)
-
1 cupfinely chopped almonds (250 mL)
-
1/3 cupHERSHEY'S Cocoa (75 mL)
-
1 cansweetened condensed milk (not evaporated milk) (300 mL)
-
1 1/3 cupschopped dried apricots (about 8 oz/250 g) (325 mL)
-
1/2 cupchopped candied cherries (125 mL)
-
1/4 tspalmond extract (1 mL)
-
1 2/3 cups
-
4 tspsshortening (do not use butter, margarine, spread or oil) (20 mL)
Directions
Equipment Needed
Mini Muffin Tin
Mini Paper Baking Cups
Measuring Cups
Mixing Bowl
Microwave-Safe Bowl
Microwave
Refrigerator
1
Line small muffin cups (1-3/4 inches/4.5 cm in diameter) with paper baking 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 (2.5 cm) balls; press into prepared muffin cups.
3
Place milk chocolate chips and shortening in medium microwave-safe bowl. Microwave on 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 tsp (5 mL) melted chocolate over each filled cup. Refrigerate until chocolate is set. Store, covered, in refrigerator.
Tip
For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.
