Name: Christmas Cherry Bombs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 10 ounces maraschino cherries with stems; ¼ cup peppermint schnapps; 5 ounces white chocolate melting discs; ¼ cup peppermint candies, finely crushed (from 10-12 pieces)

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Introduction

Christmas Cherry Bombs are festive treats that combine sweet maraschino cherries soaked in peppermint schnapps with creamy white chocolate and a crunchy peppermint candy coating. They make a delightful holiday appetizer or a charming edible gift sure to impress your guests.

The image shows a white plate filled with about a dozen bright red cherries, each dipped halfway in smooth, white chocolate. The white chocolate coating is thick at the bottom and topped with small bits of crushed peppermint candy, adding a rough, textured layer at the base of each cherry. The long, thin cherry stems poke upward, creating vertical lines that contrast with the round shapes of the cherries. The plate sits on a white marbled surface, and some extra peppermint candies are scattered around it, along with another white plate holding several cherry and white chocolate treats in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces maraschino cherries with stems
¼ cup peppermint schnapps
5 ounces white chocolate melting discs
¼ cup peppermint candies, finely crushed (from 10-12 pieces)

Instructions

Step 1: Remove the lid from the jar of maraschino cherries, saving the lid, and drain out ¼ cup of the juice while keeping the cherries in the jar.
Step 2: Add ¼ cup of peppermint schnapps to the jar of cherries. Replace the lid and refrigerate for 1 hour or up to overnight for a stronger flavor.
Step 3: After soaking, carefully remove the cherries from the jar and place them on a paper towel-lined plate. Pat dry thoroughly.
Step 4: Line a rimmed tray with parchment paper and set aside.
Step 5: In a microwave-safe bowl, melt the white chocolate discs by microwaving at 50% power for 30 seconds to 1 minute. Stir, then heat for another 15-30 seconds until fully melted and smooth, stirring between intervals.
Step 6: Hold a dry cherry by its stem and dip it into the melted white chocolate, covering about ¾ of the cherry.
Step 7: Dip the bottom of the chocolate-covered cherry into the crushed peppermint candies, then place it on the prepared tray with the stem upright. Repeat for all cherries.
Step 8: Refrigerate the tray for 30 minutes to chill before serving.

Tips & Variations

Use a low-heat setting and stir frequently when melting white chocolate to avoid burning and achieve a smooth texture.
For a non-alcoholic version, substitute peppermint schnapps with peppermint extract diluted in the cherry juice.
Add a sprinkle of edible glitter on the chocolate for extra festive sparkle.

Storage

Store the finished cherry bombs in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 10 minutes before serving for best flavor and texture.

How to Serve

A white bowl is filled with crushed peppermint candies, which are white with red stripes and broken into small pieces. On top lies a cherry dipped halfway in white chocolate, with crushed peppermint sticking to the dipped part. Next to the cherry are two whole round peppermint candies with red and white swirled stripes. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Maraschino cherries are preferred because they are sweet, soft, and come with stems, making them easy to dip. Fresh cherries can be used but may need to be pitted and may not hold the white chocolate coating as well.

What if I don’t have peppermint schnapps?

You can substitute peppermint schnapps with peppermint extract mixed with a little water or cherry juice. Use sparingly to avoid overpowering the cherries.