Ingredients:
1 jar (half-dozen) maraschino cherries with stems
1 cup white candy melts or white chocolate chips
1/3 cup crushed peppermint candy
Preparation:
Prepare the Cherries: Drain the maraschino cherries and pat them thoroughly dry with paper towels. Ensuring they are dry helps the chocolate adhere better.
Melt the White Chocolate: Place the white chocolate in a microwave-safe bowl and melt it in 15- to 20-second intervals, stirring in between, until smooth and fully melted. Be careful not to overheat, as white chocolate can scorch easily.
Dip the Cherries: Holding by the stem, dip each cherry into the melted chocolate until about three-quarters is covered.
Add Peppermint Coating: Quickly roll or sprinkle the chocolate-coated cherries with crushed peppermint candy before the chocolate sets.
Set the Cherry Bombs: Arrange the dipped cherries on a parchment or wax paper-lined baking sheet.
Chill: Refrigerate for 10–15 minutes, or until the chocolate is firm.
Serve and Enjoy: Place the cherry bombs on a decorative platter and savor the festive flavors!
Variations:
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