Peanutty Cherry Cream Chocolates
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Peanutty cherry cream chocolates make for a great addition to holiday sweets baking. Also, perfect for gifting with cookies and other candies.
This cherry cream chocolate recipe is similar to that of a Cherry Masher but only better. Why are these chocolates better? Well, for one thing they are smaller in size, they taste better, and are great for not only home but they are great for gift giving during the holidays. Yeah, prepare a holiday treat box for your favorite neighbor, nurses/nurses stations, co-workers, friends or family that contains a few of these chocolate cherry creams and be sure to include some homemade peanut butter cookies, peanut balls and/or peanut brittle. They are sure to love your thoughtful treat box.
To make these cherry cream chocolates is rather simple. The ingredients include Betty Crocker Frosting Mix, confectioners sugar, butter, maraschino cherries, vanilla extract, sweetened condensed milk, chocolate almond bark, milk chocolate chips, dry-roasted salted peanuts and some vegetable oil.
Where can I find Betty Crocker Frosting Mix?
Sometimes finding certain ingredients can be challenging. Some grocery stores may carry a certain product where as others may not. This recipe calls for Betty Crocker Home Style Fluffy White Frosting Mix and it comes in a 7.2 ounce box. It can usually be found at Hy-Vee, H-E-B, or Wal-Mart. As always, the frosting mix can also be found here on Amazon.
What Is The Easiest Way To Chopping Nuts or Other Ingredients?
Make chopping nuts or other ingredients fun and super easy by using this counter-top mini pull chopper. This chopper is great for chopping the nuts and the maraschino cherries called for in this recipe. Just place the individual ingredient in the chopper, put on the lid, and pull the handle about ten times or until you reach the desired ingredient consistency. Just imagine all the ingredients you could easily chop using this chopper!
Cherry Cream Chocolates Recipe
Jett’s Kitchen was inspired by Joanna Gaines of Magnolia to make her Aunt Mary’s Cherry Mashers. This recipe is very similar to Joanna’s but made slightly smaller. These chocolates may even remind you of a Cherry Mash but they are much better (Jett does not like store bought cherry mashes but she loves these). This recipe will make approximately 90 cherry cream chocolates.
Ingredients
- 1 7.2 ounce box of Betty Crocker Home Style Fluffy White Frosting Mix
- 1 pound confectioners sugar (or powdered sugar)
- 6 Tablespoons butter at room temperature (I used salted butter)
- 1 10-oz jar of maraschino cherries drained, paper towel dried, and chopped
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sweetened condensed milk
- 1 24-oz package of chocolate almond bark (only use 20-ounces)
- 1 11.5 ounce bag milk chocolate chips
- 1 Tablespoon vegetable oil
- 1 1/2 cups dry-roasted salted peanuts, finely chopped
- Christmas Sprinkles (optional but recommended)
Instructions
Prepare Cream Filling
Line a baking sheet with parchment paper or a silicone baking mat. Using a stand mixer fitted with the paddle attachment, combine the Betty Crocker frosting mix, butter, chopped maraschino cherries, vanilla extract, condensed milk and confectioners sugar. On low speed begin combining ingredients and gradually increase speed to medium. Beat until the mixture has a fluffy consistency, about 4 minutes.
Using a cookie scoop form cherry mixture into about 1-ounce balls and place on prepared baking sheet and freeze until firm, about 1 hour or so.
Prepare Chocolate Coating
In a medium saucepan combine the chocolate almond bark, milk chocolate chips and vegetable oil and melt over medium heat, stirring to combine. Once the chocolate has melted add the chopped peanuts and stir to combine.
Make Chocolate Covered Cherry Creams
Working in batches, remove three cherry cream balls from the freezer, cut each of them in half, roll the half into a ball, and dunk them one at a time using a fork into the melted chocolate mixture until fully coated. Remove from chocolate and allow excess chocolate to drip off over the pan, and place the chocolate ball onto the prepared pan that’s covered with parchment paper or the silicone baking mat. Then top with Christmas Sprinkles if using. Refrigerate for about 20 minutes or until completely hardened. Store in an airtight container in the refrigerator for up to three days.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR PEANUTTY CHERRY CREAM CHOCOLATES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Cherry Cream Chocolates
Peanutty cherry cream chocolates make for a great addition to holiday baking. Also, perfect for gifting with cookies and other candies.
Ingredients
- 1 7.2 ounce box Betty Crocker Home Style Fluffy White Frosting Mix
- 1 pound confectioners sugar (or powdered sugar)
- 6 Tablespoons butter at room temperature (I used salted butter)
- 1 10-oz jar maraschino cherries drained, paper towel dried, and chopped
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sweetened condensed milk
- 1 24-oz package chocolate almond bark (only use 20-ounces)
- 1 115 ounce bag milk chocolate chips
- 1 Tablespoon vegetable oil
- 1 1/2 cups dry-roasted salted peanuts finely chopped
- Christmas Sprinkles (optional but recommended)
Instructions
-
Prepare Cream Filling
Line a baking sheet with parchment paper or a silicone baking mat. Using a stand mixer fitted with the paddle attachment, combine the Betty Crocker frosting mix, butter, chopped maraschino cherries, vanilla extract, condensed milk and confectioners sugar. On low speed begin combining ingredients and gradually increase speed to medium. Beat until the mixture has a fluffy consistency, about 4 minutes.
Using a cookie scoop form cherry mixture into about 1-ounce balls and place on prepared baking sheet and freeze until firm, about 1 hour or so.
-
Prepare Chocolate Coating
In a medium saucepan combine the chocolate almond bark, milk chocolate chips and vegetable oil and melt over medium heat, stirring to combine. Once the chocolate has melted add the chopped peanuts and stir to combine.
-
Make Chocolate Covered Cherry Creams
Working in batches, remove three cherry cream balls from the freezer, cut each of them in half, roll the half into a ball, and dunk them one at a time using a fork into the melted chocolate mixture until fully coated. Remove from chocolate and allow excess chocolate to drip off over the pan, and place the chocolate ball onto the prepared pan that’s covered with parchment paper or the silicone baking mat. Then top with Christmas Sprinkles if using. Refrigerate for about 20 minutes or until completely hardened. Store in an airtight container in the refrigerator for up to three days.
