These Christmas bombs are a hit every single year! Making them again

1 jar of maraschino cherries (stems on, about 20 cherries)
1 cup white chocolate chips or white candy melts
1/3 cup crushed peppermint candies

Prepare Cherries: Drain the maraschino cherries and pat them dry with paper towels. The drier the cherries, the better the chocolate will stick!

Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate in 15-20 second intervals, stirring between each until smooth and fully melted. Avoid overheating, as white chocolate can burn quickly.

Dip the Cherries: Holding each cherry by the stem, dip it into the melted white chocolate, covering about 3/4 of the cherry.

Add the Peppermint Crunch: Immediately sprinkle or dip the chocolate-covered cherry into the crushed peppermint candies so they stick to the white chocolate.

Set the Cherry Bombs: Place each dipped cherry on a baking sheet lined with wax or parchment paper.

Chill: Refrigerate the cherry bombs for 10-15 minutes or until the chocolate is set.

Serve and Enjoy! Place on a festive plate and enjoy the holiday flavors!