Prep Time: twenty minutes
Total Time: 25 minutes
Ingredients:
four Tablespoons butter, at room temperature
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
3/4 cup (about 6 ounces) finely crushed pretzel stick crumbs (see note)
one cup canned cherry pie filling
.
Chocolate Coating:
8 ounces semi-sweet chocolate
two Tablespoons shortening or butter
Preparation:
Line mini-muffin tins with muffin papers.
In a food processor, beat butter, cream cheese, and sugar together until smooth. Add pretzel crumbs, blending until combined. Add cherries and pulse until they are chopped and incorporated. Chill for 15 minutes in the refrigerator.
Melt chocolate and shortening or butter until smooth and liquid. Pour in to a ziptop baggie with a small corner cut from the bag for a spout or use a squeeze bottle. Squirt a small dab of chocolate in to the bottom of each muffin paper.
Shape the cherry mixture in to 1-inch balls and lightly press in to the chocolate in each mini-muffin cup. Cover each with remaining melted chocolate. (If chocolate cools much, you may require to gently rewarm it.)
Refrigerate to harden chocolate.
Yield: four dozen
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