Festive Christmas Cherry Bombs made with peppermint-soaked maraschino cherries, creamy white chocolate, and crushed peppermint candies.

Scale

10 ounces stemmed maraschino cherries

1/4 cup peppermint schnapps

5 ounces white chocolate melting discs

1/4 cup peppermint candies, finely crushed

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1. Drain about 1/3 cup of cherry juice from the jar while keeping the stemmed cherries inside.

2. Add 1/4 cup peppermint schnapps to the jar, replace the lid, and refrigerate for at least 1 hour or overnight.

3. Remove the cherries from the jar and pat them thoroughly dry with paper towels.

4. Place the peppermint candies in a small bowl after crushing them into small pieces.

5. Melt the white chocolate melting discs in a microwave-safe bowl according to the package directions, stirring until smooth.

6. Hold each cherry by the stem and dip it into the melted white chocolate.

7. Immediately dip the chocolate-covered portion into the crushed peppermint candies.

8. Place each finished cherry on a parchment-lined baking sheet with the stem pointing upward.

9. Refrigerate the finished cherry bombs for about 30 minutes, or until the white chocolate is firm.

Pat the cherries very dry before dipping so the white chocolate adheres properly.

Do not overheat the white chocolate.

Keep the cherry stems attached for easier dipping and serving.

Store finished cherry bombs loosely covered in the refrigerator for up to 2 days.

Freezing is not recommended because condensation can affect the chocolate coating.