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."
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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