Newfoundland Homemade Cherry Blossoms
Equipment
- Mini-muffin pan
Ingredients
For the Chocolate Mixture:
- 2 cups chocolate chips
- ¼ cup coconut
- ¼ cup creamy peanut butter
- ¼ cup peanuts, crushed
- ½ cup confectioner's sugar
- Maraschino cherries, drained, saving 2 tbsp.
For the Filling:
- ¼ cup confectioners' sugar
- 2 tbsp. cherry juice
Instructions
- In a sauce pan, over medium heat, mix all the first ingredients; stir until melted
- Put a heaping tbsp. in each mini-muffin mold; spread up the sides.
- Place in the freezer to set.
To prepare the filling:
- In a small bowl, combine the confectioner's sugar and cherry juice, mix well to combine.
- Place 1/2 tsp. of the filling mixture in each of the chocolate molds, along with 1 cherry.
- Cover with more chocolate mixture until levelled off.
- Place back in freezer to set.
Can this be made in a square metal cake pan , to make squares? And should I grease the pan before adding melted chocolate for the base of the bars ?