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vanilla wafers powdered sugar walnuts boiling water coffee margarine corn syrup maraschino cherries chocolate
Viewed: 44 - Published at: 4 years agoIngredients
- 58 vanilla wafers, finely crushed (about 2 cups crumbs)
- 1/2 cup powdered sugar
- 1/2 cup chopped PLANTERS Walnuts
- 1/4 cup boiling water
- 2 tsp. MAXWELL HOUSE Instant Coffee
- 2 Tbsp. margarine or butter
- 1 Tbsp. corn syrup
- 36 maraschino cherries with stems, well drained
- 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
Method
- Mix crumbs, sugar and walnuts; set aside.
- Add boiling water to coffee granules in small bowl; stir until coffee is dissolved.
- Add margarine and corn syrup; stir until well blended.
- Add to crumb mixture; mix well.
- Shape about 1 rounded teaspoonful of the crumb mixture around each cherry, leaving stem of cherry uncoated.
- Place in shallow pan; cover.
- Refrigerate 1 hour.
- Dip cherries, 1 at a time, in chocolate, holding cherries by the stems and turning until completely coated.
- Place on wire rack set over sheet of wax paper to collect drippings.
- Refrigerate 30 min.
- or until firm.
- Store in refrigerator.
