Cherry Mash Truffles are the kind of sweet treat that instantly spark a little joy—and maybe even a little nostalgia. For me, they bring back memories of my grandmother’s candy tin, where she kept those classic cherry-and-peanut candy bars hidden away (usually from me). These truffles are my homemade love letter to that iconic candy: a soft, buttery cherry center coated in creamy chocolate and crunchy peanuts.
They’re equal parts retro, rich, and ridiculously good. Whether you’re whipping them up for a party tray or sneaking a few for yourself after dinner, these bite-sized gems are guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
- Nostalgic flavor with a homemade touch
- No-bake and easy to prepare
- Perfect for gifting or holiday platters
- Balanced sweetness from cherries and chocolate
- Peanut butter adds richness and a soft bite
- Freezer-friendly for make-ahead magic
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Candy / Treats | American | 30 mins | 5 mins | 1 hour | About 24 balls | Easy |
Ingredients
Here’s what you’ll need to make these cherry-chocolate beauties:
For the Cherry Filling:
- Maraschino cherries – drained well and finely chopped for a vibrant, fruity burst
- Powdered sugar – sweetens and firms the filling
- Unsalted butter – adds creaminess and helps hold the shape
- Vanilla extract – brings warmth and depth to the cherry flavor
For the Chocolate Coating:
- Semisweet chocolate chips – balances the sweetness with depth
- Milk chocolate chips – adds that classic creamy chocolate flavor
- Creamy peanut butter – smooth texture and rich, nutty taste
- Chopped peanuts – crunchy topping for texture and saltiness
Full recipe card is below.
How to Make It
1. Make the Cherry Filling
In a mixing bowl, combine chopped maraschino cherries, softened butter, vanilla extract, and powdered sugar. Stir until it forms a soft, sticky dough—it should be pliable but not too wet. If it feels too soft, pop it in the fridge for 10–15 minutes.
Tip: Make sure your cherries are well-drained and patted dry to avoid excess moisture.
2. Roll Into Balls
Using your hands or a small cookie scoop, roll the cherry mixture into 1-inch balls and place them on a parchment-lined tray. Freeze the balls for 30 minutes—this makes dipping them much easier later.
3. Prepare the Chocolate Coating
In a heatproof bowl, melt both types of chocolate chips with the peanut butter. Use a microwave in 30-second bursts or a double boiler on the stove. Stir until completely smooth, then fold in the chopped peanuts.
That glossy, nutty coating smells divine—don’t be surprised if a spoon “accidentally” dips in.
4. Dip the Truffles
Using a fork or dipping tool, dunk each frozen cherry ball into the warm chocolate-peanut coating. Tap off the excess and return to the lined tray. Let them set at room temperature or refrigerate until firm.
Pro Tips for Success
- Chop cherries finely to avoid chunky filling and to help it hold together
- Freeze before dipping to prevent melting or sliding in the warm chocolate
- Use good-quality chocolate chips for best flavor and texture
- Line your tray with parchment or wax paper for easy cleanup
- Store in a cool place—these truffles can get soft at room temp
Flavor Variations
- Swap maraschino cherries for dried cherries for a tangier bite
- Use dark chocolate only for a more intense cocoa note
- Try almond butter and chopped almonds instead of peanuts
- Add a splash of amaretto or cherry liqueur to the filling for grown-up flair
- Sprinkle tops with sea salt for a sweet-salty finish
Serving Suggestions
- Arrange on a vintage candy dish for retro charm
- Pair with coffee or a nightcap like amaretto
- Add to a holiday cookie tin for a pop of pink and chocolate
- Serve chilled for a firmer bite or at room temp for softer centers
- Pair them with these Orange Cranberry Ricotta Cookies for a citrusy, fruity dessert platter
Make-Ahead & Storage
These truffles are very make-ahead friendly. You can store them in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. Layer with parchment paper to prevent sticking.
Leftovers
Chop leftover truffles and sprinkle them over:
- Vanilla ice cream
- Chocolate mousse
- Greek yogurt bowls
They also make great mix-ins for milkshakes!
Freezing
Yes, you can freeze them! Place in a single layer on a tray, freeze until solid, then transfer to a zip-top freezer bag. Thaw in the fridge overnight before serving.
Reheating
These don’t need reheating, but if they’ve been in the freezer, let them sit out at room temp for 15–20 minutes to soften slightly before serving.
FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries have more moisture and won’t hold up the same. Stick with maraschino or try dried cherries for best texture.
Do I have to use peanut butter?
Nope! Almond butter or cashew butter work beautifully. Just avoid the natural kind that separates too much.
Can I make these without nuts?
Sure can. Skip the chopped peanuts and go for a smooth chocolate coating instead. You can also use sunflower seed butter if nut-free.
How do I stop the filling from sticking to my hands?
Chill the filling briefly and lightly grease your hands with butter or oil for easy rolling.
Final Thoughts
These Cherry Mash Truffles are more than just candy—they’re a bite of joyful nostalgia. I hope they bring a little sweetness and sparkle to your season, or any day you need a pink, peanutty pick-me-up. Make a batch, share a few, and stash some away for yourself—you’ve earned it.
Cherry Mash Truffles
Ingredients
Cherry Filling
- 1 cup maraschino cherries drained well and finely chopped
- 2 cups powdered sugar
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
Chocolate Coating
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup chopped peanuts
Instructions
- In a mixing bowl, combine chopped maraschino cherries, softened butter, vanilla extract, and powdered sugar. Stir until it forms a soft, sticky dough. Chill for 10–15 minutes if needed.
- Roll the cherry mixture into 1-inch balls and place on a parchment-lined tray. Freeze for 30 minutes.
- In a heatproof bowl, melt semisweet and milk chocolate chips with peanut butter. Stir until smooth, then fold in chopped peanuts.
- Dip each frozen cherry ball into the chocolate coating, tap off excess, and place back on the tray. Let set at room temperature or refrigerate until firm.