HUGS Chocolate Almond Blossoms

HUGS Chocolate Almond Cookies

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber2.0 g8% DV
Sugars8 g
Protein4 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron2% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber2.0 g8% DV
Sugars8 g
Protein4 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron2% DV
  • 2/3 cup sweetened condensed milk (not evaporated milk)
  • 1 teaspoon vanilla extract
  • About 20 HERSHEY'S HUGS Brand Candies
  • 1 teaspoon almond extract
  • 2 cups slivered almonds
  • 4 sections HERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each)

Directions

  • 1. Heat oven to 350°F.
  • 2. Spread almonds in thin layer in large shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. Finely chop almonds. Do not turn oven off. Spray cookie sheet with nonstick cooking spray; set aside.
  • 3. Melt chocolate in medium microwave-safe bowl as directed on package; stir in sweetened condensed milk, almonds, almond extract and vanilla. Drop by rounded tablespoons onto prepared cookie sheet.
  • 4. Bake 8 to 10 minutes or just until set; cool 10 minutes. Meanwhile, remove wrappers from candies; gently press candies in center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 20 cookies.
Ingredients sitting on a table

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