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.