| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Candies, Fruits, Microwave, Chocolate | 2 | Servings | |
INGREDIENTS
| 12 | oz | Semi-Sweet Chocolate OR Vanilla Milk Chocolate chips; 2 cups |
| 1/2 | c | Slivered Almonds; toasted* |
| 1/2 | c | Dates; chopped |
| 1/2 | c | Red Candied Cherries; chopped |
| 8 | Red Candied Cherries; quartered; if desired |
INSTRUCTIONS
Line cookie sheets with waxed paper. In med. saucepan over low heat, melt chips; stir until smooth. Stir in almonds, dates and cherries. Drop by teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry piece. Refrigerate until set. Store in airtight container in cool place. Makes 32 candies. MICROWAVE DIRECTIONS: Line cookie sheets with waxed paper. In 4-cup microwave-safe measuring cup, microwave chips on MEDIUM for 3-4 mins., stirring once halfway through cooking. Stir until smooth. Continue as directed above. *TIP: To toast almonds, spread on cookie sheet; bake at 375 F for 5-10 mins. or until light golden brown. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3-4 mins., or until light golden brown, stirring frequently. "To add color contrast to your candy tray, prepare one recipe using the chocolate chips and another using the vanilla milk chips." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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