Valentine's day white chocolate cherries

1 servings

Ingredients

Quantity Ingredient
24 Reynolds Mini Bake Cups
8 ounces Maraschino cherries with stems; drained
2 tablespoons Butter or margarine; softened
2 tablespoons Shortening
1 tablespoon Cocoa
1 cup Powdered sugar
1 cup White deluxe baking pieces
2 teaspoons Shortening
Red colored sugar; optional

Directions

CHERRIES

COATING

Place 24 Reynolds mini bake cups on a tray or cookie sheet; set aside. Line a cookie sheet with Reynolds Cut-Rite wax paper; set aside.

Arrange cherries in a single layer on paper towels. Pat dry with paper towels; set aside.

In medium bowl, cream butter, 2 tablespoons shortening and cocoa. Add powdered sugar; mix well (mixture will be stiff).

Gently pat 1 teaspoon of the cocoa mixture in the palm of your hand until large enough to cover the cherry. Place cherry in the center; mold to completely cover cherry. Place cocoa covered cherries on wax paper-lined tray; set aside.

For coating, place white deluxe baking pieces and 2 teaspoons shortening in a 4 cup microwave-safe measure. Microwave on MEDIUM (50 percent power) 3½ to 4 minutes, stirring after every minute, or until baking pieces are melted.

Dip cocoa covered cherries one at a time in coating and place each in a bake cup. If desired, sprinkle with colored sugar. Refrigerate until set.

Makes: 24 cherries Copyright © 1995 - 1998 Reynolds Metals Company Recipe by: Reynolds Metals Company By SuzyWert@... on Jun 13, 1998, converted by MM_Buster v2.0l.

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