- 1 cup [250 mL] icing sugar
- 1 cup [250 mL] creamy peanut butter
- 2 tablespoons [60 g] softened butter
- 4 teaspoons [20 mL] vanilla
- 48 drained Maraschino cherries, with stems
- 9 ounces [255 g] semi-sweet chocolate
- 2 tablespoons [30 mL] oil
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- Cream together icing sugar, creamy peanut butter, softened butter and vanilla.
- Shape mixture into 48 small [3/4-inch / 2-cm each] balls; arrange onto a baking sheet already lined with waxed paper.
- Refrigerate for 1 hour.
- Delicately pat dry drained Maraschino cherries using paper toweling, being careful not to remove stems.
- Using a spatula, flatten icing sugar/peanut butter balls into rounds.
- Well wrap cherries into icing sugar/peanut butter rounds, leaving only stems to show.
- Arrange once more onto baking sheet, lined with a clean sheet waxed paper.
- Refrigerate for 3 hours.
- Into the top part of a double-boiler, over hot yet not boilng water, melt semi-sweet chocolate together with oil.
- Holding each cherry by its stem, dip cherries one at a time into melted chocolate mixture, until completely coated.
- Arrange once more onto baking sheet, lined with a clean sheet waxed paper.
- Refrigerate for 2 hours, before serving.
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