Makes 4 (1-1/4-cup) containers
|2||jars (16 ounces each) maraschino cherries|
|8||ounces semisweet chocolate, coarsely chopped|
|1||can (5 ounces) evaporated milk|
|1||cup powdered sugar|
|1-1/2||cups slivered or chopped toasted almonds*|
|1||cup white chocolate chips|
*To toast almonds, spread in single layer on ungreased baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
- Drain cherries, reserving 1/4 cup juice. Coarsely chop cherries; set aside.
- Combine chocolate and milk in large microwavable bowl. Microwave on HIGH 3 to 4 minutes or until melted, stirring after 2 minutes. Add powdered sugar and reserved cherry juice. Microwave 1 minute; stir until smooth. Stir in chopped cherries, toasted almonds and white chocolate chips.
- Spoon into 4 labeled 1-1/4-cup food-safe containers. Store refrigerated up to 4 weeks.
This chunky, chocolatey treat is fabulous served over pound cake, ice cream or other desserts.
Design a label with storing instructions and serving suggestions and affix it to the jar. Wrap the top of the jar with ribbon or twine and attach a gift tag. Package it with a pound cake, angel food cake or brownies.
Check out more recipes for Sweet Sauces