Have you ever had anything like these Old Fashioned Cherry Mash Chocolates?
My moms favorite candy bar when I was growing up was a Big Cherry or a Cherry Mash. When she was a kid they were called Cherry Olet’s. She loves them but they aren’t something you can commonly find anymore.
I know she loves them so to surprise her I started developing this recipe over Christmas and perfected it a couple weeks ago when I made candies for Valentines Day. Today is her birthday and since she lives across the country and I can’t make her some, the next best thing I can do is post this recipe in her honor today.
Now she can make them whenever she wants. HAPPY BIRTHDAY MOM!!!
I have a sister that lives about 20 minutes away and they came over to have dinner with us a couple days after I had made these. I gave her one and she oooed and awwwed and raved over. I sent her home with a bag full and a couple days later when she was over again she said, “Do you have any more of those cherry things?” They’re good. They’re really good.
The crushed peanuts in the chocolate are the perfect compliment to the sweet cherry buttercream center. You will love the pairing of two such contrasting textures.
These are definitly a chocolate I will make over and over and the best part is as far as making homemade candies goes, these are quite simple.
Making them in a mini muffin tin with the little liners couldn’t be easier or more efficient. No dipping. It’s great.
If you know a cherry lover or are one yourself these are a must make. Absolutely Delicious!
- 6 squares of chocolate almond bark
- ½ cup crushed cocktail peanuts, I like this to be a heaping half cup.
- 2 tbsp peanut butter
- ¼ cup butter, softened
- 1¾ cup powdered sugar
- ⅓ cup finely chopped maraschino cherries, pat them as dry as possible with a paper towel.
- 2-3 tsp of maraschino cherry juice (only if you absolutely need to add it. Try mixing it up without it first. You want the filling to be as thick as possible.)
- 24 mini muffin paper liners
- Put the mini muffin paper liners in a mini muffin pan and set aside.
- Line a cookie sheet with wax paper and set aside.
- In a small bowl combine the soften butter and powdered sugar, using a hand mixer beat it until it starts to stick together, it will be clumpy, add in the chopped maraschino cherries (make sure you patted them as dry as possible before adding.) IF the mixture is still clumpy after adding the chopped cherries then add a half tsp of maraschino cherry juice and mix again, if needed add another half teaspoon and so on. You do not want this to be the consistency of frosting, you want to keep it as thick as possible.
- Using a cookie scoop or small spoon, scoop cherry mixture onto waxed cookie sheet in tbsp size blobs and put in the freezer for at least one hour.
- While they are in the freezer melt the Almond Bark in a microwave safe bowl.. Once it is melted add in crushed peanuts and peanut butter. Mix well.
- Drop a small amount of the peanut almond bark mixture into the bottom of each liner, just enough to cover the bottom of the liner.
- Break tablespoon cherry drops in half (you only want the cherry centers to be about ½ tbsp) and form it into a circle disk and place it on top of the melted almond bark you put down. Once you have placed all the cherry centers top them with a spoon full of the almond bark mixture and allow them to cool completely and set up before eating.
- Can be stored at room temperature for up to 10 days.