CHOCOLATE COVERED CHERRY PIE POPS
Cute cherry filled, chocolate dipped treats that are great for the family!
Provided by Shawn
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Unroll pie crust on lightly floured surface. Cut out 36 shapes at least 2? wide.
- Place a level tsp of cherry pie filling into center of 18 shapes. Place on an ungreased baking sheet at least two inches apart. Brush outside edge of shape with milk. Place the other 18 shapes on top, and using the tines of a fork seal the edges shut.
- Brush tops with more milk, and sprinkle with sugar. Bake for 12-15 minutes or until golden brown.
- Remove with spatula (do not pick up by sticks yet) to cool on a wire rack.
- Meanwhile, heat dipping chocolates according to package instructions. Dip edge of cooled pie pop into chocolate, and place on a sheet of wax paper to dry. Cover with sprinkles if desired.
- Enjoy!
Nutrition Facts : Calories 43 kcal, Sugar 1 g, Sodium 39 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, ServingSize 1 serving
CHOCOLATE COVERED CHERRY POPS
Cherries covered with chocolate for beautiful pops - a mouth-watering dessert made with Betty Crocker® vanilla cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.
Nutrition Facts : Calories 224, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 138 mg
CHOCOLATE-COVERED CHERRY PIE
If you really want to impress your guests or family with a dessert then this is it! This is a never-fail pie that I have made on many occasions, it's absolutely fantastic! --- plan ahead the pie needs to chill for a minimum of 8 hours before serving --- it's also wonderful even without the chocolate-dipped cherries, the first time I made it I did use the cherries, the second time I made this I just drizzled the melted chocolate on the cold pie, then dolluped whipped cream around the edge of the pie :)
Provided by Kittencalrecipezazz
Categories Pie
Time 8h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute) remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
- Spoon half of the mixture over the ready-made pie crust.
- Cover and chill remaining chocolate mixture.
- Spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
- In a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
- Pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!).
- Set oven to 350 degrees.
- Bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
- Refrigerate for a minimum of 8 hours.
- This next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
- Place 16 maraschino cherries with the stems on paper towels; pat them dry.
- Microwave the reserved chocolate mixture at MEDIUM for about 1 minute or until spreading consistency, stir until smooth.
- Dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
- Chill the cherries for about 20 minutes (or longer).
- Spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or Cool Whip topping) around the outer edges of the pie.
- Place 2 chocolate-covered cherries on top of each dollop.
- Delicious!
Nutrition Facts : Calories 666.4, Fat 44.6, SaturatedFat 24.6, Cholesterol 104.9, Sodium 320.8, Carbohydrate 67.4, Fiber 3.3, Sugar 34.1, Protein 6.9
CHOCOLATE-COVERED CHERRY CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
- For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.
CHOCOLATE CHERRY POPS
These rich popsicles are made with a chocolate pudding base, whipped topping and cherry preserves. With some help from the store, you can have these done in no time at all.
Provided by Jonathan Melendez
Categories Ice Cream
Time 6h30m
Yield 10 ice pops, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
- Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
- Unmold and garnish with shaved chocolate and fresh cherries.
Nutrition Facts : Calories 178.9, Fat 8.7, SaturatedFat 5.2, Cholesterol 23.8, Sodium 177.6, Carbohydrate 23.2, Fiber 0.8, Sugar 18.5, Protein 3
CHOCOLATE COVERED CHERRY PIE POPS
this is great on the stick its easy to make and we all love it like this for something different
Provided by Patsy Fowler @hellchell1
Categories Pies
Number Of Ingredients 7
Steps:
- preheat oven to 400.
- unroll pie crust on lightly floured surface. cut out 36 shapes at least 2 inches wide.
- place a level teaspoon of the cherry pie filling into center of 18 shapes.
- place on a ungreased baking sheet at least 2 inches apart.
- brush outside edge of shapes with milk. place the other 18 shapes on top, and using the tines of a fork seal the edges shut.
- brush tops with more milk and sprinkle with sugar. bake for 12-15 minutes or until golden brown.
- remove with spatula (do not pick up by sticks yet) to cool on a wire rack.
- once cooled. heat dipping chocolates according to package directions.
- dip edge into chocolate and place pops on a sheet of wax paper. cover with sprinkles, if desired.
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