Wednesday, December 5, 2018 • Recipes
Colleen is our QUEEN of quick and easy desserts. There have been many times, before parties and events here in Wine Country, where we’ve been able to throw together one of her easy dessert cup recipes or dip recipes at the last minute, and they’re always such a huge hit! We can’t get enough of her creativity and adorable personality, and we think you’ll love these delicious Cherry Crunch Cups just as much as her many other recipes. Enjoy!
2 Tbsp. Butter, softened
1 1⁄2 C. Powdered Sugar
1 Jar of Maraschino Cherries
1 Tbsp. Cherry Juice
1 tsp. Corn Syrup
Heath Crunch Toffee Bits
Ghirardelli White (or Dark) Chocolate
Drain your cherries, reserving the juice and setting aside. Lay your cherries out to dry on a paper towel, allowing them to dry completely before using.
In a medium bowl, mix the butter and the sugar together, adding small bits of the powdered sugar at a time. Then add the corn syrup and cherry juice until the consistency is paste-like. Refrigerate for 30 minutes.
Line a mini cupcake tray with liners. Melt your chocolate, and using a cookie scoop, fill the liners until the bottoms are nicely concealed. Add some Heath toffee bits, about a teaspoon of the cherry mixture, then press a cherry into the center. Add a little more toffee and top with additional chocolate, using a toothpick to even out the top layer. Allow to harden at room temperature for 1 hour or more, then serve and enjoy!
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