Description
Delicious, no-bake Cherry Mash Truffles combine maraschino cherries, chocolate almond bark, and peanuts for a nostalgic treat.
Ingredients
Scale
- 6 squares of Chocolate Almond Bark
- ½ heaping cup crushed cocktail peanuts
- 2 Tbsp peanut butter
- ¼ cup butter, softened
- 1¾ cup powdered sugar
- ⅓ cup finely chopped maraschino cherries, patted dry
- 2–3 tsp maraschino cherry juice (optional)
- 24 mini muffin paper liners
Instructions
- Line a mini muffin pan with paper liners. Set aside.
- Line a cookie sheet with wax paper. Set aside.
- Combine butter and powdered sugar in a small bowl. Mix until clumpy.
- Add patted-dry maraschino cherries. Adjust with cherry juice if needed for consistency.
- Scoop cherry mixture onto the cookie sheet using a small spoon or cookie scoop. Freeze for at least 1 hour.
- Melt chocolate almond bark according to package instructions. Stir in crushed peanuts and peanut butter until smooth.
- Add a small amount of almond bark mixture to each mini muffin liner to cover the bottom.
- Halve frozen cherry drops and form into small disks. Place one on top of the almond bark mixture in each liner.
- Top each cherry disk with a generous spoonful of almond bark mixture, covering completely.
- Let the truffles set at room temperature until firm.
Notes
- Pat cherries completely dry to avoid a runny filling.
- Add cherry juice sparingly for the right consistency.
- Work quickly with melted almond bark to prevent it from hardening.
- Store truffles in an airtight container for up to 10 days at room temperature.
- For a thicker coating, double-dip the truffles in chocolate.
- Customize with crushed nuts or sprinkles for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g