Chocolate-Covered Almond Apricot Tassies

Chocolate-Covered Almond Apricot Tassies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein1 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein1 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  • 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
  • 4 teaspoons shortening (do not use butter, margarine, spread or oil)
  • 2 cups vanilla wafer crumbs (about 60 wafers, crushed)
  • 1/3 cup HERSHEY'S Cocoa
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1 cup almonds finely chopped
  • 1 package dried apricots (8 oz.) , chopped
  • 1/2 cup candied cherries chopped
  • 1/4 teaspoon almond extract

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 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.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog