Chocolate
Christmas Cherries
- 58 Nilla Wafers, finely
crushed (about 2 cups crumbs)
1/2 cup powdered sugar
1/2 cup chopped Planters Walnuts
1/4 cup boiling water
2 teaspoons Maxwell House Instant Coffee
2 tablespoons margarine or butter
1 tablespoon corn syrup
36 maraschino cherries with stems, well drained
1 1/2 (12-squares) package Baker's Semi-Sweet Baking Chocolate,
melted
- Mix crumbs, sugar and
walnuts; set aside.
- Add boiling water to coffee
granules in small bowl; stir until coffee is dissolved. Add margarine
and corn syrup; stir until well blended. Add to crumb mixture;
mix well.
- Shape about 1 rounded
teaspoonful of the crumb mixture around each cherry, leaving
stem of cherry uncoated. Place in shallow pan; cover. Refrigerate
1 hour.
- Dip cherries, 1 at a time,
in chocolate, holding cherries by the stems and turning until
completely coated. Place on wire rack set over sheet of wax paper
to collect drippings. Refrigerate 30 minutes or until firm. Store
in refrigerator.
Makes 3 dozen cherries
or 18 servings.
Great Substitute:
Substitute 2 cups Oreo Chocolate Cookie Crumbs for the crushed
Nilla Wafers.
Nutrition (per serving): Calories 190, Total
fat 10g, Saturated fat 3.5g, Cholesterol 0mg, Sodium 65mg,
Carbohydrate 26g, Dietary fiber 1g, Sugars 19g, Protein 2g, Vitamin
A 0%DV, Vitamin C 0%DV,
Calcium 0%DV, Iron 6%DV.
Recipe provided courtesy of Kraft Food, Inc.
