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Chocolate-Covered Almond Apricot Tassies Recipe

Things You'll Need

  • 2 cups vanilla wafer crumbs (about 60 wafers, 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)

How to Make

  • 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 MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon about 1 teaspoonful melted chocolate over each filled cup.
  • 4. Refrigerate until chocolate is set. Store, covered, in refrigerator. About 6 dozen candies.