There’s something about a little jar of cherries on the kitchen counter that takes me right back to my grandmother’s house — winter light, a radio humming, and the soft clink of glass as she stirred love into simple things. These peppermint chocolate-covered maraschino cherries are the kind of small, festive treat that tastes like home.
Why make this recipe
- They’re quick to prepare but feel special — perfect for holiday trays, a neighbor’s welcome, or an after-dinner treat with coffee.
- The peppermint schnapps adds a grown-up, nostalgic twist while the crushed peppermint gives them a bright, festive crunch.
- Hands-on and family-friendly: kids can help crush the candies or line them up on parchment while you melt the chocolate.
How to make Peppermint Chocolate-Covered Maraschino Cherries
Ingredients:
- 10 ounces maraschino cherries with stems
- 1/4 cup peppermint schnapps
- 5 ounces white chocolate melting discs
- 1/4 cup peppermint candies, finely crushed
Directions:
- Remove the lid from the jar of maraschino cherries, draining out 1/4 cup of juice but keeping the cherries in the jar.
- Add the peppermint schnapps to the jar, replace the lid, and refrigerate for 1 hour or overnight.
- Once soaked, remove the cherries, pat them dry, and line a tray with parchment paper.
- Melt the white chocolate in a microwave-safe bowl, stirring until smooth.
- Dip each cherry into the melted white chocolate, covering about 3/4 of the cherry.
- Then dip the bottom of the chocolate-coated cherry into crushed peppermint candies and place it on the tray, keeping the stems pointing up.
- Repeat until all cherries are coated. Refrigerate the tray for 30 minutes before serving.
How to serve Peppermint Chocolate-Covered Maraschino Cherries
Serve them chilled on a pretty platter with doilies or tucked into small paper cups. They’re lovely alongside shortbread, coffee, or a mug of hot cocoa. For gatherings, arrange on a tiered stand so everyone can reach them — they disappear fast.
How to store Peppermint Chocolate-Covered Maraschino Cherries
Store in a single layer in an airtight container in the refrigerator for up to 5 days. If stacking, separate layers with parchment paper to keep the chocolate from sticking. Bring them to room temperature for about 10–15 minutes before serving so the flavors bloom.
Tips to make Peppermint Chocolate-Covered Maraschino Cherries
- Pat the cherries dry well after soaking so the chocolate adheres smoothly.
- Use a toothpick or fork to dip the cherries if you prefer less handling; twist gently to remove excess chocolate.
- If your chocolate seizes or thickens, add a teaspoon of neutral oil or a bit of vegetable shortening and stir gently to smooth.
- Crush the peppermint candies in a zip-top bag with a rolling pin for an easy, rustic crush — leave a few larger pieces for texture.
- Keep stems up while they set to make them easy to pick up and pretty to present.
Variations (if any)
- Chocolate swap: Use milk or dark chocolate instead of white for a richer, more traditional cherry chocolate.
- Alcohol-free: Replace schnapps with a bit of cherry juice and a drop of peppermint extract for kids or those avoiding alcohol. Use sparingly — a little goes a long way.
- Festive coatings: Roll the bottoms in chopped toasted pecans, crushed candy canes, or colored sprinkles for different holiday looks.
FAQs
Q: Can I use fresh cherries instead of maraschino cherries?
A: Fresh cherries won’t have the same sweet syrupy base and are more delicate. This recipe works best with maraschino cherries because they hold up to soaking and have that classic candy cherry flavor.
Q: How long should I soak the cherries in schnapps?
A: An hour will give a gentle flavor; overnight will make them more boozy and bold. Taste and choose what suits your crowd.
Q: Will the chocolate melt if left out?
A: White chocolate is more temperamental than dark, so keep these chilled until serving, especially in warm rooms. They’ll be fine at room temperature for short periods during the party.
Q: Can I make these ahead of time for holiday gifting?
A: Yes — make them up to 4–5 days ahead and store in the fridge. Pack in a layered tin or box with parchment between layers, and let them rest at room temp for a short while before gifting so they’re not too cold to enjoy.
Q: What if my white chocolate is grainy after melting?
A: Try melting gently in short bursts and stirring frequently. If grainy, a tiny bit of neutral oil or vegetable shortening stirred in can smooth it. Avoid overheating.
Conclusion
These peppermint chocolate-covered maraschino cherries are little bites of holiday memory — sweet, minty, and wrapped up in the kind of charm that makes a kitchen feel like the heart of the house. If you’d like inspiration for boozy cherry treats, take a peek at Schnapps Soaked Cherry Bombs – Seasonal Memories, and for another take on chocolate-covered cherries to spark ideas, see Homemade Chocolate Covered Cherries Recipe – Adventures of Mel.
Come on back anytime — there’s always room at my table for one more story, one more recipe, and one more shared plate of something sweet.
Peppermint Chocolate-Covered Maraschino Cherries
Ingredients
Method
- Remove the lid from the jar of maraschino cherries, draining out 1/4 cup of juice but keeping the cherries in the jar.
- Add the peppermint schnapps to the jar, replace the lid, and refrigerate for 1 hour or overnight.
- Once soaked, remove the cherries, pat them dry, and line a tray with parchment paper.
- Melt the white chocolate in a microwave-safe bowl, stirring until smooth.
- Dip each cherry into the melted white chocolate, covering about 3/4 of the cherry.
- Dip the bottom of the chocolate-coated cherry into crushed peppermint candies and place it on the tray, keeping the stems pointing up.
- Repeat until all cherries are coated.
- Refrigerate the tray for 30 minutes before serving.