This recipe is from Joanna Gaines and it says it makes about 4 dozen.
I made these for the first time in 2021 and we loved them so much they were added to our list of Christmas candy that we make every year.
One 7.2-ounce package Betty Crocker Home Style Fluffy White Frosting Mix - If you can’t find or don’t want to use the powdered frosting mix, omit the mix and decrease the amount of sweetened condensed milk to 3 tablespoons.
1 pound powdered sugar
6 tablespoons (3/4 stick) butter, at room temperature
One 10-ounce jar maraschino cherries, drained and chopped
1/2 teaspoon vanilla extract
1/4 cup sweetened condensed milk
One 20-ounce package chocolate almond bark, broken into smaller pieces
One 11.5-ounce bag milk chocolate chips
1 tablespoon vegetable oil (I used avocado oil)
Line a baking sheet with parchment paper.
In a stand mixer fitted with the paddle attachment, combine the frosting mix, powdered sugar, butter, maraschino cherries, vanilla, and condensed milk.
Starting on low speed, then gradually turning the speed to medium, beat until the mixture has a fluffy consistency, about 4 minutes.
Form the cherry mixture into 1-inch balls using a small (.75-ounce) cookie scoop. Place on the prepared baking sheet and freeze until firm, 1 to 2 hours.
To make the chocolate coating: in a medium saucepan, combine the chocolate bark, chocolate chips, and oil and melt over medium heat, mixing to combine.
Working in batches, remove the cherry balls from the freezer and dunk them one at a time with a fork or spoon into the chocolate mixture. Allow any excess chocolate to drip off over the pan, then return the balls to the parchment paper.
Refrigerate until completely hardened, about 20 minutes.
Store in an airtight container in the refrigerator for up to 3 days (we kept ours all through the holidays, at first in the freezer and then in the refrigerator).