Name: Festive Cherry Bombs
Prep time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 jar (10 oz) maraschino cherries with stems, drained and patted dry; 1 cup dairy-free chocolate chips or regular semi-sweet chocolate chips; 1 tablespoon coconut oil (optional, for smoother melting); 1/2 cup crushed candy canes; Optional: sea salt flakes or white chocolate drizzle for garnish

Jump to Recipe·Print Recipe

Sweet, juicy maraschino cherries dipped in smooth, melted chocolate and rolled in crunchy crushed candy canes—these Festive Cherry Bombs are merry little no-bake treats that instantly light up my holiday dessert table. Each bite is a burst of holiday cheer, perfectly combining sweet, tart, and minty flavors in a rich, chocolatey shell.

Festive Cherry Bombs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 jar (10 oz) maraschino cherries with stems, drained and patted dry

1 cup dairy-free chocolate chips or regular semi-sweet chocolate chips

1 tablespoon coconut oil (optional, for smoother melting)

½ cup crushed candy canes

Optional: sea salt flakes or white chocolate drizzle for garnish

Directions

I start by lining a baking sheet with parchment paper for easy cleanup.

Then, in a microwave-safe bowl, I melt the chocolate chips with the coconut oil (if using), microwaving in 20-second increments and stirring in between until the chocolate is silky smooth.

Holding each cherry by the stem, I dip it into the melted chocolate and swirl gently to coat.

Right after dipping, I either roll or sprinkle the cherry with crushed candy canes for that festive crunch.

I place each cherry on the prepared baking sheet and repeat with the rest.

For a little extra flair, I sometimes drizzle melted white chocolate over the tops or sprinkle a pinch of sea salt flakes.

Finally, I chill the tray in the refrigerator for at least 15 minutes so the chocolate sets perfectly.

These are delicious chilled, but I also like serving them at room temperature for a softer bite.

Servings and timing

Servings: 20 cherry bombs

Prep Time: 10 minutes

Chill Time: 15 minutes

Total Time: 25 minutes

Calories: About 80 kcal per cherry bomb

Variations

I like to change things up depending on who I'm serving. Sometimes I swap the crushed candy canes for festive sprinkles or crushed pistachios for a nutty twist. For a sweeter finish, I drizzle white chocolate or even add a touch of edible glitter for a truly festive sparkle. For a richer flavor, dark chocolate chips also work beautifully. And if I’m going all-out, I’ll dip some cherries in white chocolate and others in dark to mix up the look.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. If I’m serving them at a party, I take them out about 10 minutes beforehand to soften slightly. These don’t need reheating, and they don’t freeze well because the candy cane coating can become sticky after thawing, so I always make them fresh.

FAQs

How far in advance can I make these cherry bombs?

I usually make them up to 2 days in advance. They keep well in the fridge and stay fresh and festive.

Can I use a different type of cherry?

Maraschino cherries with stems work best because they’re easy to dip, but I’ve tried it with stemless maraschino cherries using a toothpick—it works too!

Do I have to use coconut oil in the chocolate?

No, but I like to add a bit of coconut oil because it helps the chocolate melt more smoothly and gives a nice glossy finish.

Are these completely dairy-free?

They can be! I use dairy-free chocolate chips when making them vegan. Just be sure to check the labels on your chocolate.

Can I make these without candy canes?

Absolutely. I’ve swapped candy canes for sprinkles, crushed nuts, or even mini chocolate chips for different textures and flavors.

Conclusion

These Festive Cherry Bombs are the kind of holiday treat I make again and again—they’re simple, joyful, and downright delicious. Whether I’m adding them to a dessert tray or handing them out as edible gifts, they’re always a hit. With just a handful of ingredients and no baking required, they’re my go-to for quick holiday magic.

Recipe:

Festive Cherry Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 20 cherry bombs
Diet: Gluten Free

Print Recipe

Description

Sweet maraschino cherries dipped in melted chocolate and rolled in crushed candy canes, these no-bake Festive Cherry Bombs are a simple and joyful holiday treat with a perfect blend of sweet, tart, and minty flavors.

Ingredients

1 jar (10 oz) maraschino cherries with stems, drained and patted dry

1 cup dairy-free chocolate chips or regular semi-sweet chocolate chips

1 tablespoon coconut oil (optional, for smoother melting)

½ cup crushed candy canes

Optional: sea salt flakes or white chocolate drizzle for garnish

Cook Mode Prevent your screen from going dark

Instructions

Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 20-second increments, stirring between each, until smooth.
Hold each cherry by the stem and dip it into the melted chocolate, swirling gently to coat.
Immediately roll or sprinkle the dipped cherry with crushed candy canes.
Place the coated cherry on the prepared baking sheet.
Repeat with the remaining cherries.
Optionally, drizzle with melted white chocolate or sprinkle with sea salt flakes for garnish.
Chill in the refrigerator for at least 15 minutes until the chocolate sets.
Serve chilled or at room temperature.