Valentines Day White Chocolate Cherries
24 Reynolds Mini Bake Cups
Cherries
8 ounces of Maraschino cherries
2 tablespoons of butter or margarine
2 tablespoons of shortening
1 tablespoon of cocoa
1 cup of powdered sugar
Coating
1 cup of white deluxe baking pieces
2 teaspoons of shortening
Red colored sugar; optional |
Instructions: Place 24 Reynolds mini bake cups on a tray or cookie sheet; set aside. Line a cookie sheet with Reynolds Cut-Rite wax paper; set aside. Arrange cherries in a single layer on paper towels. Pat dry with paper towels; set aside. In medium bowl, cream butter, 2 tablespoons shortening and cocoa. Add powdered sugar; mix well (mixture will be stiff). Gently pat 1 teaspoon of the cocoa mixture in the palm of your hand until large enough to cover the cherry. Place cherry in the center; mold to completely cover cherry. Place cocoa covered cherries on wax paper-lined tray; set aside. For coating, place white deluxe baking pieces and 2 teaspoons shortening in a 4 cup microwave-safe measure. Microwave on MEDIUM (50 percent power) 3 1/2 to 4 minutes, stirring after every minute, or until baking pieces are melted. Dip cocoa covered cherries one at a time in coating and place each in a bake cup. If desired, sprinkle with colored sugar. Refrigerate until set. Makes: 24 cherries Copyright ? 1995 - 1998 Reynolds Metals Company Recipe by: Reynolds Metals Company By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l. |
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