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Cherry Almond Chocolate Bites

candy

1 cup semisweet chocolate chips
2 tablespoons butter
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla
1 cup all-purpose flour
1 pkg (8 oz) marzipan
45 dried cherries; 2 ounces
----Glaze----
1/4 cup semisweet chocolate chips
2 tablespoons corn syrup
45 dried cherries; 2 ounces, or
halved maraschino cherries

In small saucepan, melt chocolate chips with butter over medium-low heat. Remove from heat. Stir in condensed milk and vanilla. Add flour; stir until blended. Cover and set aside. Wrap 1/2 teaspoon marzipan around each cherry. Shape rounded teaspoonful dough around each marzipan. Place, about 1 inch apart, on parchment paper-lined or greased rimless baking sheets. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, for about 6 minutes or just until soft and shiny, being careful not to over bake. Let cool on pan on rack. Glaze: In small saucepan, melt chocolate chips with corn syrup over medium low heat; spread over each cookie. Top with cherry. (Make-ahead: Store in single layers separated by waxed paper in airtight containers for up to 5 days or - Freeze for up to 2 weeks.) Substitution: Use dried cranberries or quartered dried apricots instead of cherries.

Contributor: Canadian Living Magazine, December, 2000

Yield: 45 pieces

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