My Peanut Butter Stuffed Chocolate Covered Cherries are fruity and sweet with a hard chocolate exterior and soft cherry and peanut butter center. They’re my latest creation and intentional mishmash of flavors that fall somewhere between Black Forest Cake and a peanut butter and jelly sandwich – fruity, chocolatey, creamy and nutty. My Chocolate Covered Strawberries with Strawberry Crumble are no longer my son’s favorite…these bad boys are, and I think you will love them too.
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To start, wash and punch out the pits of about 60 sweet cherries, leaving the stems intact (you’ll need them for dipping later on). Set aside. Next, mix together the peanut butter filling – ¼ cup of natural peanut butter, ⅓ cup of powdered sugar and 2 tablespoons of milk – until smooth. You are looking for a consistency that is thick, but not so thick that you can’t push it through a start tip attached to a pastry bag. Depending on the brand of peanut butter used, you may need an additional tablespoon of milk. But, don’t add too much. You don’t want the peanut butter filling runny, or it won’t stick to the interior of the cherries.
When mixed thoroughly, scoop the peanut butter filling into a pastry bag fitted with a medium-sized star tip. Squeeze the filling into each pitted cherry, filling the void where the pit once resided. Place the filled cherries on a sheet pan that has been lined with parchment paper and freeze the cherries for one hour.
While the cherries set-up in the freezer, melt 1¼ cups of chocolate with 2 tablespoons of coconut oil in the microwave or over a double boiler until glossy and smooth. Grab the cherries from the freezer and submerge each cherry in chocolate by holding the stem and dunking. Place the cherries back on the baking sheet. When all of the cherries have been covered in chocolate, place them back in the freezer for another hour to harden.
Store the cherries in the refrigerator or freezer. They will keep well for about five days in the refrigerator and up to three weeks in the freezer. Enjoy!
Peanut Butter Stuffed Chocolate Cherries
Ingredients
- 60 fresh sweet cherries (such as Bings)
- ¼ cup natural peanut butter
- ⅓ cup powdered sugar
- 2 tbsp whole milk (plus 1 tablespoon, if necessary)
- 1¼ cup dark chocolate or semi-sweet chocolate chips
- 2 tbsp coconut oil
Instructions
- Wash and punch the seeds out of 60 sweet cherries. Leave the stems intact.
- Using a hand-mixer, blend the peanut butter, powdered sugar and two tablespoons of milk until smooth. Depending on the brand of peanut butter used, add an additional one tablespoon of milk if needed. You are looking for a thick filling, but not so thick that you can't easily mix it.
- When smooth, scoop the peanut butter filling into a pastry bag that has been fitted with a medium-sized star tip. Fill each cherry with peanut butter filling until the hole left from removing the seed is completely full. Place the filled cherries on a sheet pan lined with parchment paper and freeze for one hour.
- While the cherries firm up in the freezer, melt the chocolate and coconut oil until smooth and glossy. When ready, hold each cherry by the stem and dipping it into the melted chocolate until completely covered. Place the dipped cherries back on the sheet pan and freeze for an additional hour.
- Store the cherry candies in the refrigerator or freezer. They will keep 5 days in the refrigerator and up to three weeks in the freezer. Enjoy!
