Ingredients:
For the Cherry Filling:
1 (10 oz) jar maraschino cherries, drained and finely chopped
2 cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
For the Chocolate Coating:
1 cup semisweet chocolate chips
1 cup milk chocolate chips
½ cup creamy peanut butter
1 cup chopped peanuts
Directions:
Step 1: Prepare the Cherry Filling
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, beating until smooth.
Stir in the finely chopped maraschino cherries and vanilla extract. Mix until fully combined.
Roll the cherry mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for at least 1 hour, or until firm.
Step 2: Make the Chocolate Coating
In a microwave-safe bowl, melt the semisweet chocolate chips, milk chocolate chips, and peanut butter in 30-second intervals, stirring after each, until smooth.
Stir in the chopped peanuts for added texture.
Step 3: Coat the Truffles
Using a fork or toothpick, dip each frozen cherry ball into the melted chocolate mixture, ensuring it is fully coated.
Place the coated truffles back onto the parchment-lined baking sheet.
Step 4: Set and Serve
Refrigerate the truffles for at least 30 minutes, or until the chocolate is firm.
Once set, transfer the truffles to an airtight container and store in the refrigerator until ready to serve.
Cooking Time: 30 minutes | Prep Time: 15 minutes (plus chilling) | Total Time: 1 hour 45 minutes
Servings: 24 truffles
Helpful Tips:
Add a Decorative Touch: Drizzle melted white chocolate over the truffles for a festive finish.
Storage Tip: These truffles can be frozen for up to 2 months. Thaw in the refrigerator before serving.
