Chocolate Covered Cherry Pie Fudge Recipes

CHOCOLATE COVERED CHERRY FUDGE

Steps:

• Line an 8x8 baking dish with parchment or foil. Set aside.
• Drain the cherries and towel pat them dry (try to get them as dry as possible). Set aside.
• Over low heat, stir together the melting chocolate and sweetened condensed milk until completely melted and smooth. Remove from heat.
• Stir in the cherries and almonds. Pour the mixture into the prepared baking dish. Chill, uncovered to avoid condensation forming, in the refrigerator for 3 hours or until set. Cut into 2 inch squares to serve.
• Store, covered, in the refrigerator and serve cold.

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Steps:

• Prepare a graham cracker pie crust. In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.
• Mix in cherry pie filling and almond extract. Pour into the prepared graham cracker pie crust.
• Chill at least 2 hours. Garnish with 8 stemmed maraschino cherries.

CHOCOLATE COVERED CHERRY FUDGE

Steps:

• Line a 6" round cake pan (or other similar small pan) with parchment paper.
• In a small saucepan over medium-low heat, add the sweetened condensed milk. Heat while stirring occasionally until small bubbles form on the edge of the pan. Do not boil.
• Have the chocolate chips ready in a small bowl.
• Pour the hot sweetened condensed milk on top of the chocolate chips, and let sit for 1 minute. Stir gently, and let rest for another 30 seconds or so.
• Meanwhile, slice the cherries in half and place them in a small bowl. Toss them with the almond extract (if using).
• At this point, the fudge should be completely homogeneous and melted.
• Pour half of the fudge into the parchment-lined pan. Press three-quarters of the cherries on top of the fudge. Drizzle about 2 tablespoons of sweetened condensed milk on top.
• Finally, pour the remaining fudge mixture on top of the cherries in the pan, and smooth the top.
• Decorate the top of fudge with the remaining cherries.
• Let the fudge set at room temperature for at least an hour, or set in the fridge for 30 minutes.
• Before serving, drizzle with an extra few tablespoons of sweetened condensed milk. Slice into 8 wedges, and serve.

CHOCOLATE COVERED CHERRY FUDGE

Steps:

• Combine margarine, evaporated milk, and sugar. Heat to rolling boil. Boil for four minutes on medium heat, stirring constantly to avoid scorching.
• Remove from heat.
• Add chocolate chips, marshmallow creme, and 1/4 cup of the cherry chips to sugar mixture- MIX WELL.
• Add vanilla.
• Immediately poor into 9x13 foil lined pan.
• Microwave remaining cherry chips (about 2 minutes until smooth).
• Use pastry bag (or ziploc w/ small hole at end) to drizzle the melted cherry chips on top of the fudge.
• Cool fudge for 4 hours at room temperature.
• Seal in airtight container.
• Makes 3 pounds.

CHOCOLATE-COVERED CHERRY PIE

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!

CHOCOLATE CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
• Before serving, garnish pie with whipped cream and maraschino cherries.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.