Christmas Cherry Bombs are a fun, festive treat made with juicy maraschino cherries, creamy white chocolate, and crushed peppermint candies. These colorful chocolate covered cherries are easy to make and bring a cheerful holiday touch to dessert trays, cookie exchanges, and Christmas gatherings.
Why You’ll Love This Recipe
- Festive flavor: Sweet cherries, smooth white chocolate, and refreshing peppermint make a delicious holiday combination.
- Easy to prepare: With only a few ingredients and simple dipping steps, these treats come together quickly.
- Family-friendly: This version uses non-alcoholic peppermint syrup, making it suitable for a family-friendly holiday table.
- Beautiful presentation: The red cherries, white chocolate coating, and peppermint topping create a classic Christmas look.
- Perfect for gifting: Package them in small candy cups or arrange them on a holiday dessert platter.
Ingredients
- 10 ounces maraschino cherries with stems
- ¼ cup non-alcoholic peppermint syrup
- 5 ounces white chocolate melting discs
- ¼ cup finely crushed peppermint candies, from about 10–12 pieces
Instructions
- Open the jar of maraschino cherries and reserve the lid. Drain about ⅓ cup of the cherry juice from the jar, keeping the cherries inside.
- Add ¼ cup of non-alcoholic peppermint syrup to the jar. Replace the lid securely and refrigerate for 1 hour or, for a stronger peppermint flavor, overnight.
- Carefully remove the cherries from the jar and arrange them on a paper towel-lined plate. Pat them very dry. Removing excess moisture is important for getting a smooth chocolate coating.
- Line a rimmed baking tray with parchment paper and set it aside.
- Place the white chocolate melting discs in a small microwave-safe bowl. Microwave at 50% power for 30–60 seconds. Stir well, then continue heating in 15–30 second intervals until completely melted and smooth. Follow the melting directions on your package if they differ.
- Hold each dry cherry by the stem and dip it into the melted white chocolate, coating about three-quarters of the cherry.
- Immediately dip the bottom of the chocolate-covered cherry into the finely crushed peppermint candies.
- Place each cherry on the parchment-lined tray with the stem pointing upward. Repeat with the remaining cherries.
- Refrigerate the Christmas Cherry Bombs for about 30 minutes, or until the chocolate coating is firm.
- Serve chilled or slightly softened at room temperature.
Tips & Tricks
- Dry the cherries well: Moisture can prevent white chocolate from adhering properly. Pat each cherry thoroughly with paper towels.
- Use cherries with stems: The stems make dipping much easier and create a pretty finished presentation.
- Avoid overheating the chocolate: White chocolate can seize or become thick when overheated, so use short heating intervals and stir frequently.
- Crush the peppermint finely: Smaller pieces stick more easily to the chocolate and give each cherry an even coating.
- Adjust the peppermint flavor: Soak the cherries for only about an hour for a milder flavor or overnight for a more pronounced peppermint taste.
- Try different chocolate: White chocolate gives these treats their classic Christmas appearance, but vanilla-flavored melting wafers can also work well.
- Use halal-friendly ingredients: Check the labels of the maraschino cherries, peppermint syrup, chocolate, and peppermint candies to ensure they meet your dietary requirements.
Details
- Prep Time: 15 minutes
- Soaking Time: 1 hour
- Cook Time: 2–3 minutes
- Chilling Time: 30 minutes
- Total Time: About 1 hour 45 minutes
- Yield: About 20–24 cherry bombs
- Category: Dessert, Candy
- Method: Dipping, Refrigerating
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly when certified or suitable ingredients are used; alcohol-free
Notes
For a more intense peppermint flavor, allow the cherries to soak overnight. If you prefer a softer peppermint flavor, one hour is enough.
These treats are especially pretty served in mini paper candy cups. Arrange them alongside cookies, fudge, truffles, or other Christmas candy for a festive holiday dessert platter.
Nutrition
Approximate nutrition per cherry, depending on the specific brands and amount of chocolate used:
- Calories: 65–75
- Protein: 0.5 g
- Carbohydrates: 12–14 g
- Fat: 2–3 g
FAQ
What are Christmas Cherry Bombs?
Christmas Cherry Bombs are festive chocolate covered cherries made by soaking maraschino cherries in peppermint flavoring, dipping them in white chocolate, and finishing them with crushed peppermint candy.
Can I make Christmas Cherry Bombs without alcohol?
Yes. This recipe uses non-alcoholic peppermint syrup instead of peppermint schnapps, creating a family-friendly version with plenty of peppermint flavor.
How long should the cherries soak?
Soak them for at least 1 hour. You can also refrigerate them overnight if you want a stronger peppermint flavor.
Why won’t the white chocolate stick to my cherries?
The most common reason is excess moisture. Pat the cherries very dry with paper towels before dipping them into the melted chocolate.
Can I use chocolate instead of white chocolate?
Yes. Milk or dark chocolate can be used, although white chocolate provides the classic red-and-white Christmas appearance.
Can I make these ahead of time?
Yes. Christmas Cherry Bombs can be prepared ahead and stored in the refrigerator until you’re ready to serve them.
Storage
Refrigerator: Store the finished cherries in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers if stacking them.
Freezer: For longer storage, freeze the chocolate-coated cherries in a freezer-safe airtight container for up to 1 month. Allow them to thaw in the refrigerator before serving.
Reheating: These treats do not need reheating. If desired, let refrigerated cherries sit at room temperature for 10–15 minutes before serving.
Similar Recipes
Christmas Cherry Bombs
Ingredients
- 10 ounces maraschino cherries with stems
- ¼ cup non-alcoholic peppermint syrup
- 5 ounces white chocolate melting discs
- ¼ cup finely crushed peppermint candies from about 10–12 pieces
Instructions
- Open the jar of maraschino cherries and reserve the lid. Drain about ⅓ cup of the cherry juice from the jar, keeping the cherries inside.
- Add ¼ cup of non-alcoholic peppermint syrup to the jar. Replace the lid securely and refrigerate for 1 hour or, for a stronger peppermint flavor, overnight.
- Carefully remove the cherries from the jar and arrange them on a paper towel-lined plate. Pat them very dry. Removing excess moisture is important for getting a smooth chocolate coating.
- Line a rimmed baking tray with parchment paper and set it aside.
- Place the white chocolate melting discs in a small microwave-safe bowl. Microwave at 50% power for 30–60 seconds. Stir well, then continue heating in 15–30 second intervals until completely melted and smooth. Follow the melting directions on your package if they differ.
- Hold each dry cherry by the stem and dip it into the melted white chocolate, coating about three-quarters of the cherry.
- Immediately dip the bottom of the chocolate-covered cherry into the finely crushed peppermint candies.
- Place each cherry on the parchment-lined tray with the stem pointing upward. Repeat with the remaining cherries.
- Refrigerate the Christmas Cherry Bombs for about 30 minutes, or until the chocolate coating is firm.
- Serve chilled or slightly softened at room temperature.
Notes
Conclusion
Christmas Cherry Bombs are an easy way to turn a handful of simple ingredients into a festive holiday treat. The juicy cherry, creamy white chocolate, and crisp peppermint topping make every bite sweet, refreshing, and perfect for Christmas celebrations. With no complicated baking required, this is a recipe anyone can make with confidence.