Get Cherries Ready: After draining, use paper towels to massage the maraschino cherry dry. If you want your cherries covered in chocolate, make sure they’re dry
Dissolve the white chocolate: While stirring occasionally, melt the white chocolate in a microwave-safe dish in 15- to 20-second bursts, or until completely melted and smooth. White chocolate may burn easily, so be careful not to cook it for too long.
Let the Cherries Soak: Dip each cherry, stem-side down, into the melted white chocolate until it covers three quarters of the cherry.
Peppermint Crunch should be added: To ensure that the crushed peppermint candies adhere to the white chocolate, quickly dip or sprinkle the cherry coated in chocolate into the mixture.
Assemble the Cherry Bombs by setting each dipped cherry on a parchment or wax-lined baking sheet.
Put in the fridge: Once the chocolate has set, chill the cherry bombs for ten to fifteen minutes.
Get it and enjoy it! Spread them over a colorful platter and savor the seasonal tastes!
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