Double Dipped Chocolate Caramel Cherries

• 50 maraschino cherries with stems Rinsed, very well drained, and blotted dry with paper towels
• 5 oz. BAKER'S Bittersweet Chocolate or BAKER'S Semi-Sweet Chocolate
• 2 Tbsp. coconut oil
• 24 KRAFT Caramels, unwrapped
• 2 Tbsp. heavy cream
• 1 tsp. vanilla extract

1. Line a cookie sheet or jelly roll pan with parchment paper and place in the freezer.
2. Place washed and dried maraschino cherries in a medium bowl and set aside.
3. In a medium stainless steel bowl placed over a small pot of simmering water, melt the chocolate and coconut oil until melted and completely smooth.
4. Remove bowl from heat and allow the mixture to cool for 3-5 minutes.
5. Remove parchment lined cookie sheet from the freezer and set on your work surface.
6. Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture.
7. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl.
8. Place the cherry on the cold parchment lined cookie sheet.
9. Repeat with remaining maraschino cherries.
10. Place the cookie sheet in the freezer until the chocolate has set, about 7-10 minutes.
11. While chocolate sets, make the caramel mixture.
12. Melt the caramel: In a medium saucepan over low heat, melt the caramels.
13. Once melted, add heavy cream and vanilla extract.
14. Mix until combined.
15. Allow the mixture to cool slightly and then transfer to a piping bag fitted with a small round tip.
16. Alternatively, you can transfer the mixture to a zip sandwich bag, cutting a small hole in one corner.
17. Remove cherries from the freezer.
18. Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture.
19. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl.
20. Place the cherry on the parchment lined cookie sheet.
21. Repeat with remaining maraschino cherries.
22. Place the cherries on the parchment lined cookie sheet and place back in the freezer to set, another 7-10 minutes.
23. Once the chocolate has set, to secure the cherries on to a serving platter, pipe a dab of caramel to the plate then place the cherry on top.
24. Then pipe mounds of caramel right above the stems of every other cherry.

maraschino cherries, s bittersweet chocolate, coconut oil, caramels, heavy cream, vanilla extract

Taken from www.kraftrecipes.com/recipes/double-dipped-chocolate-caramel-cherries-190607.aspx (may not work)