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December 12, 2013
Recipe Source/Credit: Kristan
Submitted by: [gourmet10]
Category: Desserts


Ingredients
INGREDIENTS
10 oz jar maraschino cherries
Enough rum to cover (1/2 cup-ish)
16 oz almond bark
Drain jar of cherries. Add enough rum to cover. Tightly put the lid on the jar and place in the refrigerator overnight.
The next day, drain the jar and spread the cherries on a stack of paper towels. Pat gently with paper towels to get all the excess moisture.
Melt the almond bark (I used Ghirardelli Chocolate Melts and they are AMAZING) according to package directions. Dip the cherries in the chocolate, allowing excess to drip off (dip in sprinkles if desired). Place on wax paper to harden.



 
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