Ingredients
- Maraschino cherries with stems, 24
- Semi-sweet chocolate chips, 12 ounces
- Shortening, 1 tablespoon
- Blue candy melts, 4 ounces
- Red candy melts, 4 ounces
- White sprinkles, 1/4 cup
- Vegetable oil, 1 teaspoon
- Parchment paper, 1 roll
Instructions
- Step 1: Rinse the maraschino cherries and pat them completely dry with paper towels. This will help the chocolate adhere better.
- Step 2: In a microwave-safe bowl, melt the semi-sweet chocolate chips and shortening together in 30-second intervals, stirring in between, until smooth.
- Step 3: Dip each cherry into the melted chocolate, leaving the stem exposed. Place the chocolate-covered cherries on a parchment paper-lined baking sheet.
- Step 4: Melt the blue and red candy melts separately in microwave-safe bowls, each with 1/2 teaspoon of vegetable oil, in 30-second intervals, stirring until smooth.
- Step 5: Using a fork or spoon, drizzle the melted blue and red candy over the chocolate-covered cherries. Immediately sprinkle with white sprinkles.
- Step 6: Refrigerate the "cherry bombs" for at least 30 minutes, or until the chocolate and candy melts are firm. Serve chilled.
Notes
- Store leftover cherry bombs in an airtight container in the refrigerator to keep the chocolate firm and prevent them from getting sticky.
- Reheating isn't recommended, as it can make the chocolate melt and the cherries soggy; enjoy them chilled straight from the fridge.
- Serve these festive treats on a platter alongside other patriotic desserts for a dazzling Fourth of July spread.
- For extra shine, stir a pinch of sea salt into the melted chocolate to enhance the flavor and create a beautiful sheen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American