These Christmas cherry bombs bring all the holiday cheer in one bite. Each maraschino cherry soaks up cool peppermint schnapps, gets dipped in silky white chocolate, and is finished with a crushed peppermint candy coating that adds the perfect festive crunch.
Cherry Bombs Ingredients
Maraschino cherries add sweetness and bright holiday color, while the peppermint schnapps infuses them with a cool, wintry kick. Once dipped in white chocolate and rolled in crushed peppermint candies, they instantly transform into a Christmas party favorite.
You’ll need:
- 10-ounce jar of maraschino cherries with stems
- ¼ cup of peppermint schnapps
- 5 ounces of white chocolate melting discs
- ¼ cup of peppermint candies, unwrapped and finely crushed (from 10-12 pieces)
PRO TIP:
Be sure to choose a high-quality brand of stemmed maraschino cherries, as you want nice plump cherries for the best results.
Substitutions and Additions
WHITE CHOCOLATE: If you’re not a fan of white chocolate, you can use dark chocolate or milk chocolate melting discs in a one-to-one ratio for a different flavor profile.
ALCOHOL: Experiment with different flavored liqueurs like vanilla almond liqueur, spiced rum, vanilla vodka, or even Fireball cinnamon whisky for unique cherry bombs.
GARNISH: Crushed mini candy canes work beautifully and add extra Christmas color. You can also use red, green, or gold sprinkles for an easy holiday twist.
MELTING DISCS: Use a good quality white candy melting disc for best results.
I used the Ghirardelli brand that is found in the baking aisle at your local grocery store, as I find it gives the most consistent results and tastes great, too.
PEPPERMINT CANDY: For the crushed peppermint candies, I used the individually wrapped starlight peppermint candies; however, you can use a quarter cup of mini candy canes as well.
I placed the peppermint candies into a heavy-duty zip-top bag and crushed them using a rolling pin.
How To Make This Cherry Bombs Recipe
Make sure to plan ahead to give the cherries time to soak in the schnapps before making this treat.
STEP ONE: Remove the lid of the jar of maraschino cherries, being sure to save the lid, and drain out a third of a cup of juice from the jar of the maraschino cherries.
You want to keep the cherries in the jar.
STEP TWO: Add a quarter cup of peppermint schnapps to the jar of maraschino cherries.
Replace the lid to the jar of cherries and refrigerate for one hour or up to overnight.
The longer you allow your cherries to soak in the peppermint schnapps-infused juice, the stronger the flavor will be.
STEP THREE: Once the cherries have soaked in the peppermint schnapps-flavored cherry juice, carefully remove all the maraschino cherries from the jar.
Place them onto a paper towel-lined plate, and pat the cherries dry really well.
OUR RECIPE DEVELOPER SAYS
Be sure that your cherries are patted dry really well before dipping them into the melted white chocolate, as any excess liquid can cause the white chocolate to seize up and not adhere to the cherries.
STEP FOUR: Line a rimmed tray with a piece of parchment paper. Set aside.
STEP FIVE: In a small, microwave-safe bowl, add the white chocolate melting discs.
Microwave for thirty seconds to one minute at 50% power, stir, then microwave an additional 15-30 seconds or until the white chocolate is fully melted and stirred to a smooth consistency.
For best results, follow the melting instructions on your brand’s packaging for the white chocolate melting discs. Be sure to stir between each heating cycle.
STEP SIX: Hold a very dry maraschino cherry by the stem and dip it into the melted white chocolate, covering approximately three-quarters of the cherry with the white chocolate.
STEP SEVEN: Once you have dipped the cherry into the white chocolate, then dip the bottom of the white chocolate dipped cherry into the crushed peppermint candies.
Place the dipped cherry bomb onto the prepared rimmed tray. Be sure that the stem is pointing up. Repeat until all the stemmed maraschino cherries have been dipped.
PRO TIP:
You may need to break apart the crushed peppermint candy every so often, as it can tend to clump together in more humid temperatures.
It can get “stuck” in clumps if any of the melted white chocolate gets mixed into it as you dip the cherries.
STEP EIGHT: Place the tray of cherry bombs into the refrigerator for 30 minutes to chill before serving.
How To Serve
These Christmas cherry bombs are an easy win for holiday parties. Set them out on a dessert tray and their red-and-white colors add instant festive charm.
They pair well with Christmas drinks like Homemade Eggnog or Christmas Morning Punch, making them a fun grown-up treat for Christmas gatherings.
Add a few to a small holiday dessert board with treats like Peppermint Bark, Eggnog Cookies, or Peppermint Meltaways for a pop of color and a minty bite that balances richer sweets.
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When to Serve
CHRISTMAS PARTIES: Their red-and-white color and peppermint crunch make them a perfect Christmas treat.
COOKIE EXCHANGES: They’re an unexpected—but very welcome—boozy addition to the dessert lineup.
CHRISTMAS MOVIE NIGHTS: Add them to a snack tray for adults while watching your favorite holiday films.
HOLIDAY GIRLS’ NIGHT: These little bites pair perfectly with festive cocktails and cozy nights in.
CHRISTMAS EVE CELEBRATIONS: They’re a fun, quick dessert that feels special for the occasion.
Storage
If you are planning ahead or need to store these cherry bombs, we have a few handy tips for you.
MAKE AHEAD: You can prepare the cherries and store them in the fridge for a day or two before dipping them in chocolate.
IN THE FRIDGE: Store the finished cherry bombs in the refrigerator, loosely covered with plastic wrap, for up to two days.
Be cautious of condensation affecting the white chocolate’s adhesion.
IN THE FREEZER: We do not recommend freezing these cherry bombs.
Why We Love This Recipe
HOLIDAY FLAVOR: Peppermint schnapps, white chocolate, and cherries taste like Christmas in every bite.
EASY + FESTIVE: Simple steps create a show-stopping holiday treat.
STUNNING PRESENTATION: The peppermint coating gives them a sparkling, candy-cane finish that looks beautiful on any holiday platter.
These minty, juicy Christmas cherry bombs bring a fun burst of flavor to any holiday celebration. Whether you’re hosting a cozy Christmas Eve gathering or a full holiday party, these boozy bites always get attention.
Frequently Asked Questions
Absolutely! Dark chocolate adds a rich contrast to the sweet cherries and minty schnapps.
You can skip the peppermint schnapps for a non-alcoholic version.
Place them in a heavy-duty zip-top bag and crush them with a rolling pin.
Certainly! Experiment with your favorite liqueurs to create unique cherry bombs.
Ensure the cherries are dry, and follow the white chocolate melting instructions on the packaging.
You can use crushed mini candy canes for a similar peppermint flavor.
Choose a high-quality brand for plump and juicy cherries.
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Christmas Cherry Bombs
Ingredients
- 10 ounces maraschino cherries with stems
- ¼ cup peppermint schnapps
- 5 ounces white chocolate melting discs
- ¼ cup peppermint candies, finely crushed (from 10-12 pieces)
Instructions
- Remove the lid to the jar of maraschino cherries, being sure to save the lid, and drain out ¼ cup of the juice from the jar of the maraschino cherries. You want to keep the cherries in the jar.
- Add ¼ cup of peppermint schnapps to the jar of maraschino cherries. Replace the lid to the jar of maraschino cherries and refrigerate for 1 hour or up to overnight. The longer you allow your cherries to soak in the peppermint schnapps-infused juice, the stronger the flavor will be.
- Once the cherries have soaked in the peppermint schnapps-flavored cherry juice, carefully remove all the maraschino cherries from the jar, place them onto a paper towel-lined plate, and pat the cherries dry really well.
- Line a rimmed tray with a piece of parchment paper. Set aside.
- In a small, microwave-safe bowl, add the white chocolate melting discs. Microwave for 30 seconds to 1 minute at 50% power, stir, then microwave an additional 15-30 seconds or until the white chocolate is fully melted and stirred to a smooth consistency. For best results, follow the melting instructions on your brand’s packaging for the white chocolate melting discs. Be sure to stir between each time of heating.
- Hold a very dry maraschino cherry by the stem and dip it into the melted white chocolate, covering approximately ¾ of the cherry with the white chocolate.
- Once you have dipped the cherry into the white chocolate, then dip the bottom of the white chocolate dipped cherry into the crushed peppermint candies. Place the dipped cherry onto the prepared rimmed tray. Be sure that the stem is pointing up. Repeat until all the stemmed maraschino cherries have been dipped.
- Place the tray of cherry bombs into the refrigerator for 30 minutes to chill before serving.
Notes
- Be sure to choose a high-quality brand of stemmed maraschino cherries, as you want nice plump cherries for the best results.
- Be sure that your cherries are patted dry really well before dipping them into the melted white chocolate, as any excess liquid can cause the white chocolate to seize up and not adhere to the cherries.
- You may need to break apart the crushed peppermint candy every so often, as it can tend to clump together in more humid temperatures. It can get “stuck” in clumps if any of the melted white chocolate gets mixed into it as you dip the cherries.
Nutrition
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