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
