- 1 cup [250 mL] icing sugar
- 1 cup [250 mL] creamy peanut butter
- 2 tablespoons [30 g] softened butter
- 4 teaspoons [20 mL] vanilla
- 36 Maraschino cherries with stems
- 9 ounces [255 g] semi-sweet chocolate
- 2 tablespoons [30 mL] oil
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- Well cream together icing sugar, creamy peanut butter, softened butter and vanilla.
- Shape mixture into 48 [3/4-inch / 2-cm] oval shapes.
- Arrange onto a waxed paper lined baking sheet.
- Refrigerate for 1 hour.
- Drain then pat dry cherries.
- Using a spatula, flatten icing sugar balls; carefully wrap around cherries, encasing to base of stems.
- Return to baking sheet; refrigerate for 3 hours.
- Melt semi-sweet chocolate with oil into the top part of double boiler over hot, not boiling, water.
- Holding each cherry by its stem, dip cherries into melted chocolate, until completely coated.
- Return to baking sheet.
- Refrigerate for at least 2 hours before serving.
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