PB Chocolate Covered Cherries
2 - 10 oz. jars Maraschino cherries with stems, drained
1 cup crunchy peanut butter
1 cup confectioners sugar
24 oz. chocolate bark coating
small paper muffin/candy cups
Drain cherries leavign steams intact. Mix peanut butter and sugar
in a mixing bowl until thoroughly combined. Flatten 1 Tablespoon
of the peanut butter mixture into a 2-inch diamter disc. Lay a
cherry on top of the peanut butter disc with the stem pointing
up and work it up around the cherry so that the cherry is completely
coated. Place enrobed cherry on a baking seet covered with waxed
paper and freeze for about 5 minutes to chill slightly.
While the cherries chill, melt chocolate according to package directions. Remove cheeries from freezer and dip cherries one at a time in the melted chocolate and allow the excess chocolate to drip off. Place in a paper candy cup and allow to cool until chocolate is firm.
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