Boozy Cherry Bombs are the bite-sized treat you’ve been missing in your life. These require just 4-ingredients are so easy to make for your next party!

Boozy Cherry Bombs

Nothing screams summer like an alcoholic cherry. Also known as drunken cherries or firecracker cherries, these are a delicious way to enjoy cherries soaked in rum.

Even better, these are made to be red, white and blue making them the perfect patriotic dessert to serve up at Memorial Day, Fourth of July and even Labor Day celebrations.

Instead of having patriotic cherries, you can totally change up the colors of the melting chocolate and sanding sugar and make them for all sorts of celebrations such as baby showers, weddings, birthday parties and even for a holiday party!

No matter the occasion, I am confident this fun treat will be a huge hit!

If you’re looking for more boozy treats, check out our Fuzzy Navel Jello Shots, Mermaid Jello Shots, Peach Jello Shots, Watermelon Jello Shots, Sunrise Jello Shots and many more!

What you need to make Boozy Cherry Bombs

• Jar of Maraschino Cherries with Stems
• Ghirardelli White Chocolate Melting Wafers
• Malibu Rum
• Bright Blue Sanding Sugar

How many boozy cherries does this recipe make?

This recipe makes 60-65 dipped cherries. You can double or triple the recipe as needed.

What Can I Use if I Can’t Find Malibu Rum?

If you can’t find Malibu Rum, you can use Vanilla Vodka, Whiskey that has a hint of vanilla, or if you prefer the spice, you can use Fireball Whisky.

What other white chocolate coating can I use?

Instead of the melting wafers, you can use melted white chocolate such as white chocolate chips, almond bark or even a white chocolate stick.

How far in advance can I make these?

Since maraschino cherries are not as firm as fresh cherries, I suggest making these boozy cherries no more than 24 hours in advance for best results. Keep an eye on the sanding sugar as it can begin to melt in the fridge due to the condensation.

How to make Boozy Cherry Bombs

Remove the red maraschino cherries from the jars with small tongs and place cherries on a paper towel to dry. 

In a large microwave safe bowl, add the white chocolate melting wafers and place in the microwave to melt in 20-second intervals, stopping to stir the white chocolate. 

When it’s completely melted, remove it from the microwave and stir in the Malibu Rum. 

Place the blue sanding sugar in a shallow dish. 

Take a cherry by the stem, and dip cherry two-thirds of the way into the white chocolate, and then dip it into the blue sugar. Continue until all the cherries have been dipped.  

Place the dipped cherries on a parchment paper lined baking sheet to set. 

When the chocolate has begun to set, about 30 minutes, place the cookie sheet in the refrigerator. 

Keep refrigerated until time to serve. 

Serve and Enjoy!