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Chocolate Covered Almond Apricot Tassies Recipe


30 Min.
Skill Level:
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


  • 2 cups
    vanilla wafer crumbs (about 60 wafers, crushed) (500 mL)
  • 1 cup
    finely chopped almonds (250 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 1 can
    sweetened condensed milk (not evaporated milk) (300 mL)
  • 1 1/3 cups
    chopped dried apricots (about 8 oz/250 g) (325 mL)
  • 1/2 cup
    chopped candied cherries (125 mL)
  • 1/4 tsp
    almond extract (1 mL)
  • 4 tsps
    shortening (do not use butter, margarine, spread or oil) (20 mL)


Equipment Needed 
mini muffin tin Mini Muffin Tin
mini paper baking cups Mini Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
refrigerator Refrigerator

Line small muffin cups (1-3/4 inches/4.5 cm in diameter) with paper baking 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 (2.5 cm) balls; press into prepared muffin cups.


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.


For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.