- 1/4 bar paraffin wax
- 1 cup [250 mL] semi-sweet chocolate chips
- 1 cup [250 mL] peanut butter
- 1 cup [250 mL] icing sugar
- 3/4 cup [190 mL] chopped peanuts, into a blender
- 1/4 cup [60 mL] chopped coconut, into a blender
- 1/8 cup [30 mL] reserved Maraschino cherry syrup
- 1/2 cups [125 mL] icing sugar
- 18 halved or 36 whole well-drained Maraschino cherries
- 3 really clean empty foam egg containers
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- Melt together paraffin wax and chocolate chips.
- Remove from heat and well mix in peanut butter, icing sugar, chopped peanuts and chopped coconut.
- Pour 1 teaspoon [5 mL] melted chocolate mixture into each of the 36 molds [egg containers]; refrigerate.
- Meanwhile, well mix together reserved Maraschino cherry syrup and icing sugar.
- Arrange 1/2 or 1 whole well-drained Maraschino cherry into each mold, into the centre of hardened chocolate.
- Evenly spoon icing sugar mixture over cherries.
- Evenly pour remaining melted chocolate mixture into each mold well covering filling.
- Refrigerate for approximately 45 to 60 minutes, until chocolates are really hard.
- Unmold, then individually wrap each chocolate into al foil.
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