Peanut Butter Stuffed Chocolate Cherries
Servings: 60 candies
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!