Valentine's Day White Chocolate Cherries

Categories: To, Send, To, Mc, Recipe
Yield: 1 servings

24 Reynolds Mini Bake Cups

----------------------------------CHERRIES----------------------------------
8 oz Maraschino cherries with
-stems; drained
2 tb Butter or margarine;
-softened
2 tb Shortening
1 tb Cocoa
1 c Powdered sugar

----------------------------------COATING----------------------------------
1 c White deluxe baking pieces
2 ts Shortening
Red colored sugar; optional

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,
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