Why You’ll Love This Recipe
I love how simple yet impressive these are. The peppermint schnapps infuses the cherries with a cool kick, while the white chocolate and crushed candy create a crunchy, creamy shell. They look gorgeous on a dessert tray, and I can make them ahead of time and chill until serving. It’s a no-bake dessert that feels fancy but comes together with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 ounces maraschino cherries with stems
1/4 cup peppermint schnapps
5 ounces white chocolate melting discs
1/4 cup crushed peppermint candies (about 10–12 pieces)
Directions
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I start by removing the lid from the maraschino cherry jar and draining out 1/4 cup of the cherry juice—being careful to leave the cherries in the jar.
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I pour in the 1/4 cup of peppermint schnapps directly into the jar, replace the lid, and refrigerate the cherries for at least 1 hour or up to overnight. The longer they soak, the stronger the flavor.
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Once soaked, I carefully remove the cherries and place them on a paper towel-lined plate. I gently but thoroughly pat them dry—this step is crucial so the chocolate sticks and doesn’t seize.
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I line a rimmed tray with parchment paper and set it aside.
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In a small microwave-safe bowl, I melt the white chocolate melting discs using 50% power for 30–60 seconds, stirring well after each interval. I continue heating in 15–30 second bursts until the chocolate is fully smooth.
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Holding each cherry by the stem, I dip it about 3/4 of the way into the melted white chocolate, then immediately dip the bottom into the crushed peppermint candies.
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I place each dipped cherry on the prepared tray with the stem facing up. Once all cherries are dipped, I chill the tray in the fridge for about 30 minutes to set.
Servings and timing
Servings: 18 cherry bombs
Prep time: 15 minutes
Chill time: 1 hour (plus 30 minutes to set)
Total time: 1 hour 15 minutes
Variations
Sometimes I use dark or milk chocolate instead of white for a richer flavor. I’ve also added a splash of vanilla or almond extract to the chocolate before dipping for a different twist. If I want to skip the alcohol, I just soak the cherries in peppermint-flavored cherry juice (mix cherry juice with peppermint extract) for a family-friendly version.
Storage/Reheating
These cherry bombs are best stored in an airtight container in the refrigerator for up to 3 days. I place parchment paper between layers if I’m stacking them. I don’t recommend freezing them, as the texture of the cherries and chocolate can change. There’s no need to reheat—just serve them chilled or let them sit at room temperature for 5–10 minutes before enjoying.
FAQs
Can I make these without alcohol?
Yes, I swap the peppermint schnapps for cherry juice mixed with a drop or two of peppermint extract. The flavor is still festive and fun.
What’s the best way to crush peppermint candies?
I place them in a ziplock bag and smash them with a rolling pin or mallet. I try to keep the pieces small and even for better coating.
Can I use other types of chocolate?
Absolutely. I sometimes use dark chocolate or semi-sweet chips instead of white chocolate for a less sweet, more classic flavor combo.
How long can these sit out?
I usually keep them out for about an hour at room temperature. After that, I return them to the fridge to keep the chocolate firm.
Why is my chocolate seizing when dipping?
Most likely, the cherries weren’t dry enough. Any moisture on the surface can cause the chocolate to seize, so I make sure they’re completely dry before dipping.
Conclusion
Cherry Bombs are one of those delightful treats that look impressive, taste amazing, and are incredibly easy to make. I love serving them during the holidays, but they’re a fun twist on dessert year-round. With their sweet peppermint bite, creamy coating, and juicy center, they never last long on the platter.
Print
Cherry Bombs
- Total Time: 1 hour 15 minutes
- Yield: 18 cherry bombs
- Diet: Vegetarian
Description
Boozy, festive, and sweet—these cherry bombs are soaked in peppermint schnapps, dipped in white chocolate, and finished with crushed peppermint. A perfect holiday dessert bite!
Ingredients
10 oz maraschino cherries with stems
1/4 cup peppermint schnapps
5 oz white chocolate melting discs
1/4 cup peppermint candies, finely crushed (from 10–12 pieces)
Instructions
Soak the Cherries:
Remove 1/4 cup of juice from the jar of maraschino cherries.
Add 1/4 cup peppermint schnapps to the jar. Reseal and refrigerate for 1 hour or up to overnight.
Prep Cherries for Dipping:
Remove cherries from the jar and place on a paper towel-lined plate. Pat them completely dry.
Melt White Chocolate:
In a microwave-safe bowl, melt white chocolate discs in 30-second intervals at 50% power. Stir between intervals until fully smooth.
Follow package instructions for best results.
Dip the Cherries:
Holding each cherry by the stem, dip it ¾ of the way into the white chocolate.
Then, dip the bottom into the crushed peppermint candies.
Place each dipped cherry onto a parchment-lined tray, stem side up.
Chill and Set:
Refrigerate the tray of cherry bombs for 30 minutes before serving.
Notes
Use high-quality maraschino cherries for best texture and appearance.
Cherries must be very dry before dipping to avoid chocolate seizing.
Crushed peppermint may clump—keep it stirred and dry during the process.
Store leftovers in the fridge in a sealed container for up to 3 days.
- Prep Time: 15 minutes
- Category: Dessert, Holiday Treats
- Method: No-Bake
- Cuisine: American
