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These tasty Muddy Buddy Bars are a fun twist on the classic snack mix. Crunchy cereal is surrounded by sweet marshmallows, chocolate, and peanut butter. These bars are a fun new way to enjoy this classic flavor combination.

Muddy Buddy Bars Ingredients

When my sweet tooth hits, I love making muddy buddies. So when I saw these muddy buddy bars, I knew I had to make them. They use simple ingredients you probably already have, and they come together easily. For exact measurements, scroll to the bottom of the post.

Rice Chex Cereal: The base of the bars adds a crunchy texture and all the peanut butter chocolate goodness fills in all the cracks.

Mini Marshmallows: Similar to rice krispie treats, the marshmallows hold everything together.

Semi-Sweet Chocolate Chips: I like using semi-sweet chocolate to tame the sweetness you get from the marshmallows and powdered sugar.

Peanut Butter: Adds a decadent rich flavor that goes so well with chocolate.

Salted Butter: Gives the bars rich flavor and keeps the chocolate peanut butter mixture smooth.

Vanilla Extract: Adds a bit of warmth and flavor to the bars.

Powdered Sugar: The classic dusting of powdered sugar is nostalgic and adds a hint of sweetness.

How to Make Muddy Buddy Bars

This recipe couldn’t be easier. I love heating up my mixture in the microwave. It makes it so simple and keeps everything soft and delicious.

Prep: Line a 9×9-inch pan with parchment paper, leaving a 1-inch overhang on either side. Add the Chex cereal to a large bowl.

Warm: Add the chocolate chips, peanut butter, and butter to a medium microwave-safe bowl and heat in the microwave in 30-second increments, stirring between each increment, until everything is smooth and completely melted.

Melt: Stir in the marshmallows and heat for another 45-60 seconds and stir until the marshmallows are fully melted.

Stir: Once the marshmallows are fully melted, stir in the vanilla.

Combine: Pour the chocolate mixture over the cereal.

Coat: Stir until the cereal is evenly coated.

Chill: Transfer the cereal mixture to the prepared pan and even it out as much as you can. Let the bars chill in the fridge for at least an hour until the bars are firm.

Dust: Before serving, remove the bars from the pan, dust with powdered sugar, and slice.

Shirley Temple is a classic, non-alcoholic drink that’s as fun as it is refreshing! It’s made with just a few simple ingredients. Its sweet cherry flavor and signature bubbly drink with a cherry on top make it a favorite for both kids and adults!

What’s in a Shirley Temple?

I remember, as a child, getting to enjoy Shirley Temples for special occasions! Now, I love treating my own kids to this fancy-looking drink. Plus, it’s so easy to make that they can actually pour it themselves! For exact measurements of the ingredients, scroll to the bottom of the post.

Grenadine Syrup: Adds a sweet cherry flavor along with a vibrant red color.

Lemon Lime Soda: It tastes refreshing and fizzy and balances the sweetness of the grenadine.

Ice: Keeps the drink nice and chilled.

Maraschino Cherries: For a pop of color and a fun, sweet bite.

Shirley Temple Drink Recipe Instructions

This Shirley Temple mocktail recipe is so simple and perfect for any occasion! It reminds me of my childhood! I make it for myself with sprite zero and it makes me so happy! Just pour, stir, and garnish!

Pour in Grenadine: Add the grenadine to the bottom of a tall glass.

Ice: Add as much ice as desired.

Finish and Serve: Top with the soda, then stir. Garnish with a maraschino cherry, and enjoy.

This crack chicken noodle soup is absolutely irresistible! It’s packed with shredded chicken, bacon, ranch seasonings, and noodles, all in a deliciously creamy broth. One bite, and you’ll be hooked!

Ingredients You’ll Need

This crack chicken noodle soup recipe is made with simple, inexpensive ingredients, yet they combine to create the ultimate comforting bowl! For exact measurements, scroll to the recipe card at the bottom of the post.

Shredded Chicken: I like using shredded rotisserie chicken in this because it’s convenient and has plenty of flavor.

Butter: To cook the vegetables and add richness to the soup.

Onion: Adds a wonderful savory flavor.

Carrots: For subtle sweetness and heartiness.

Celery: A classic in chicken noodle soup!

Garlic: Enhances the overall aroma and taste.

Chicken Broth: This is the flavorful liquid base of the soup.

Dry Ranch Dressing Mix: The signature ingredient in a “crack” recipe. You can use store-bought or my homemade ranch seasoning mix.

Frozen Egg Noodles: Perfect for soaking up the broth and adding texture.

Bacon: For crispy, smoky bites throughout.

Cream Cheese: Makes the soup ultra-creamy and rich.

Half and Half: For extra creaminess. Whole milk works too!

Shredded Cheddar Cheese: Adds a melty, cheesy finish.

Green Onion: For colorful garnish.

How to Make Crack Chicken Noodle Soup

Crack chicken noodle soup is one of my favorite meals for chilly days because it’s warm, comforting, and simple to make! We love it paired with crusty bread for dunking. You could even serve it in a bread bowl! Here’s how to make it:

Cook the Veggies: Add the butter, onion, carrots, and celery. Saute until softened over medium heat, about 5 minutes. Add the garlic to the pot and saute for just a minute.

Add: Add the chicken broth, ranch packet, shredded chicken, and cooked bacon. Stir to combine.

Cook: Stir in the noodles and simmer until the noodles soften, about 10 minutes.

Add the Cheeses: Stir in the cream cheese and shredded cheddar cheese. Heat until the cheeses melt. Serve the soup with additional cheddar cheese, bacon, and chopped green onions—salt and pepper to taste.

Grinch dip is a sweet and scrumptious dip perfect for any holiday party or gathering. It combines delicious cake mix, fluffy whipped topping, and smooth yogurt or pudding to create a fun dip for cookies, treats, or fruit.

Ingredients Needed For Grinch Dip

This dip would be so fun to make and enjoy while watching How The Grinch Stole Christmas for a movie night with the family. It comes together quickly, and the ingredient list is super short and simple. For exact measurements, scroll to the bottom of the post.

Box White Cake Mix: Gives the dip the best cake batter flavor.

Thawed Whipped Topping: Make sure your cool whip is fully thawed.

Vanilla Pudding or Yogurt: Adds a nice smooth texture and vanilla flavor that complements the cake mix.

Bright Green Food Coloring: Makes the dip the fun green color we all know and love from the Grinch.

Red Heart Sprinkles: Adds the sweetest touch to remind us of how the Grinch saw that the Whos could still have love and joy without all the presents at Christmas time.

How to Make Grinch Dip

Make sure you give yourself time to heat-treat the cake mix before making this dip. You want it to be safe to eat, and I have instructions below on how to do that. Then you just mix everything together and get your treat to dip.

Prep: Heat-treat the cake mix to make it safe to eat raw by spreading it out evenly on a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Let it cool completely.

Combine: In a large bowl, add the cooled cake mix, whipped topping, vanilla pudding or yogurt, and a few drops of bright green food coloring.

Mix: Whip with a hand mixer until fluffy and no lumps of cake mix remain. Add more food coloring until the dip is a nice grinchy green.

Fold: Stir in red heart sprinkles and transfer to a serving bowl. Top with additional red heart sprinkles and serve with your favorite assortment of cookies for dipping.

Make this festive cranberry pretzel salad for the holidays! The salty pretzel crust is the perfect balance to the sweet and creamy layers. Cranberry sauce gives it a pop of tartness and makes it holiday-ready!

Ingredients in Cranberry Pretzel Salad

Cranberry pretzel salad uses simple ingredients to make a festive fruity side dish! Adding cranberry sauce adds to the flavors of the holiday season. You can find the exact measurements in the recipe card below.

Pretzels: Crushed pretzels make the perfect salty base to this sweet salad!

Brown Sugar: Helps to slightly sweeten the crust.

Butter: Binds the sugar and pretzels together.

Instant Raspberry Gelatin: You can also use 2 (3-ounce) boxes cranberry gelatin…if you can find it!

Cranberry Sauce: Just 1 can of cranberry sauce!

Cream Cheese: The base to the creamy layer that adds a bit of tang.

Granulated Sugar: Sweetens the creamy layer.

Whipped Topping: Cool Whip is convenient to use but feel free to make homemade whipped cream if you prefer.

How to Make Cranberry Pretzel Salad

This sweet and creamy cranberry pretzel salad is the perfect side dish or dessert for any holiday meal! It’s great for making ahead of time and easy to put together. Your family will love this cranberry version of the infamous pretzel salad!

Combine Crust Ingredients: Preheat the oven to 350 degrees Fahrenheit. Combine the crushed pretzels, brown sugar, and melted butter in a mixing bowl.

Bake Crust: Press the mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, remove it from the oven, and let it cool completely.

Prepare the Jello Layer: While the crust is baking, make the jello according to the package directions, stirring in the can of cranberry sauce. Let the jello sit at room temperature for an hour or so until it has cooled.

Mix the Sugar and Cream Cheese: Meanwhile, beat the cream cheese and sugar together with a hand mixer in a large bowl until creamy.

Fold in the Cool Whip: Fold in the Cool Whip until fully combined.

Spread on Cream Cheese Layer and Chill: Spread the cream cheese mixture over the top of the pretzel crust. Spread completely to the edges so the jello won’t leak through. Chill in the fridge while the jello is cooling down.

Pour on the Jello Layer and Refrigerate: Slowly pour the cooled jello mixture over the chilled cream cheese layer. Carefully move around the pieces of cranberry as desired to distribute them evenly. Refrigerate for 4 hours or overnight before serving. Top with a dollop of whipped topping and a cranberry for garnish, if desired!

Moo Shu Chicken is a takeout favorite that’s so easy to make at home! This flavorful dish combines tender strips of chicken, mushrooms, and cabbage with a sweet and savory sauce. It’s quick, packed with vibrant flavors, and the perfect weeknight meal!

Ingredients Needed for Moo Shu Chicken

The ingredients needed for this Moo Shu Chicken recipe are simple. You should be able to find everything easily in the grocery store. If you can’t find Chinkiang vinegar, rice vinegar will work just as well. Scroll to the bottom of the post for exact measurements.

Chicken Breasts: You’ll need one pound of boneless, skinless chicken breasts.

Salt and Black Pepper: Enhances all of the flavors and is used to season the chicken.

Sesame Oil: Used to cook the eggs, chicken and veggies and also for adding nutty flavor to the sauce.

Eggs: Gives the dish texture and more protein!

Cabbage: Both red and green cabbage provide a beautiful color and a nice crunch.

Sliced Mushrooms: I like to use either shiitake mushrooms or baby Bella mushrooms for earthy, umami flavor.

Hoisin Sauce: A sweet and savory sauce that brings depth to the dish.

Soy Sauce: Adds a salty, umami taste to the sauce.

Chinkiang Vinegar: A dark, tangy Chinese vinegar that adds authentic flavor.

Garlic Paste: Infuses everything with the best savory flavor!

Ginger Paste: Adds a warm, spicy kick.

Cornstarch: Thickens the sauce to coat the ingredients.

How to Make Moo Shu Chicken

This moo shu chicken comes together really easily. Your family will absolutely love it! I like to have all of the ingredients measured out before I get started because this recipe moves quickly.

Prep: Season the sliced chicken with salt and pepper. Heat one tablespoon of the sesame oil in a large skillet or wok over medium heat.

Cook: Pour the eggs into the skillet and let them cook, undisturbed, for 2-3 minutes, until cooked through. Carefully remove the eggs and then place them on a cutting board. Roll the eggs up and then slice them into thin slices and set aside.

Cook: Turn the heat up to medium-high, then add one tablespoon of the oil. Add the seasoned chicken to the skillet. Cook by stirring and tossing frequently to sear the chicken on all sides, about 3-5 minutes. Remove the chicken from the pan and set aside.

Cook: Add the remaining tablespoon of oil, red cabbage, green cabbage, and mushrooms to the skillet and cook. Stirring occasionally until the vegetables are tender, about 3-5 minutes.

Make the Sauce: While the vegetables are cooking, make the sauce. In a bowl, whisk together the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch.

Combine: Add the eggs and moo shu chicken back to the pan with the vegetables, then pour the sauce over everything. Stir and cook everything together until everything is coated in sauce and the sauce has thickened. Remove from heat and serve.

Turtle Cookies are a baked, bite-size brownie loaded with pecans, then filled with a creamy caramel center for a rich, decadent holiday cookie! These turtle cookies are always a huge hit and are gone in minutes.

Ingredients Needed For Turtle Cookies

This list of ingredients is full of pantry staples. You could literally make these right now! Ok, I don’t always have pecans and caramels on hand but I could use what I do have for a fun variation. Scroll to the bottom of the post for exact measurements.

Cookies

All Purpose Flour: The base of the cookie dough.

Unsweetened Cocoa Powder: Makes the cookie rich and chocolatey.

Salt: Super important to enhance the flavor of the chocolate.

Unsalted Butter: Adds a soft depth of flavor to the cookies.

Granulated Sugar: Adds a touch of sweetness.

Egg: Separated, it binds the ingredients together.

Egg White: Used to roll the cookie dough balls in so the pecans will stick.

Milk: Makes the dough smooth and creamy.

Vanilla Extract: Adds a warm flavor that enhances the rest of the ingredients.

Finely Chopped Pecans: Finely chopped and prepared to add around the rim of the cookie.

Topping

Soft Caramel Candies: Unwrapped and melted in the middle of the cookie.

Heavy Cream: Combined with the caramels to make it smooth and creamy.

Semi-Sweet Chocolate: Creates a beautiful drizzle across the top of the cookie.

Shortening: Added to the chocolate to make it easier to drizzle.

How to Make Turtle Cookies

This turtle cookie recipe is easy to follow and will be the best decision you will make this holiday season. Your friends and family will be so happy you made them!

Combine: Whisk together the flour, cocoa, and salt in a medium bowl. Set aside.

Beat: Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter and sugar together on high speed for 3-4 minutes until light and fluffy. Add the egg yolk, milk, and vanilla and mix until incorporated.

Chill: Reduce the speed to low and add the flour and cocoa mixture to the butter and sugar mixture until combined. Wrap the dough in plastic wrap and refrigerate for an hour. When the dough is nearly finished chilling, preheat the oven to 350 degrees Fahrenheit, line two baking sheets with parchment paper, and set aside.

Roll and Whisk: Scoop and roll the dough into one-inch balls. In a small bowl, whisk the egg whites until frothy. Roll the cookie dough balls in the egg white until fully coated.

Finish Cookies

Coat: After coating the balls in egg white, roll them in the chopped pecans until the outside is coated. I like to press the pecans into the dough gently.

Indent: Place the balls on the prepared baking sheets, leaving two inches between them. Use a teaspoon to press an indentation into each ball. Bake for 10-12 minutes or until set.

Melt: While the cookies are baking, melt the caramel and heavy cream in the microwave in 30-second increments. Stir between each increment until it is fully melted.

Fill: Once the cookies are baked, use the teaspoon to press the indentation again since the cookies will puff in the oven. Fill each indentation with the warm caramel, about one scant teaspoon.

Drizzle: Melt the chocolate and shortening in the microwave in 20-second increments, then pour the melted chocolate into a sandwich bag. Barely snip the corner and drizzle the chocolate over the turtle cookies.

Tom Cruise coconut cake is a dense pound cake with coconut flavor and silky white chocolate throughout. The indulgent frosting is a coconut cream cheese buttercream with sweetened coconut on the outside. It’s a coconut lover’s dream—but a super sweet one.

What is Tom Cruise Coconut Cake?

This cake is called the Tom Cruise Coconut Cake after the white chocolate coconut bundt cake created by Karen Doan from Doan’s Bakery in Woodland Hills, California. Every holiday season, Tom Cruise orders a bunch of these cakes to send all around the country to his Hollywood friends. You can order them from Gold Belly and have them shipped to you, but it costs $129.99 (with free shipping, haha). If you want to save yourself some dough (haha, pun intended), make your own! I promise my recipe will deliver the same crazy good flavor and texture. Actor Tom Hanks even said this is the cake he would want for his final meal!

Ingredients for Tom Cruise Coconut Cake

Cake

Cake Flour: Provides the base of the cake and gives a light, fluffy texture.

Granulated Sugar: Adds the best sweet flavor and wonderfully caramelized texture.

Leavening Agents: Baking Powder and Baking Soda are used as leavening agents to make the bread airy.

Salt: Salt is necessary to add contrast to the sweet to enhance all the flavors.

Unsalted Butter: Adds moisture and a rich flavor.

Eggs: Used as a binding agent to create delicious, dense bread.

Coconut Extract: The star of the show! All of the delicious coconut flavor needed to give this cake its flavor profile.

Vanilla Extract: Adds a warm, sweet flavor. Use store-bought or my homemade vanilla extract.

Sour Cream: Gives the cake added moisture and gives it a nice crumb.

White Chocolate Chips: Provides an extra bit of sweetness and the best texture.

Coconut Frosting

Cream Cheese: Provides the base of the frosting and a tangy, creamy flavor.

Salted Butter: Gives the frosting a buttery, rich flavor and texture.

Powdered Sugar: Adds sweetness and makes the frosting light and fluffy.

Coconut Extract: A touch more coconut flavor to add to this incredible coconut cake!

Cream of Coconut: Give the frosting more coconut flavor and add moisture to give it the right texture.

Sweetened Shredded Coconut: One more layer of coconut goodness!

How to Make Tom Cruise Coconut Cake

I’ve heard so much about this famous coconut cake that Tom Cruise sends to all his friends during the holidays that I wanted to try it myself. When I saw the price tag, I knew I needed to make my own recipe. You guys, it’s seriously so good! I can’t wait for you to try it!

Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 12-cup bundt pan well with pan spray and set aside. Whisk together the flour, baking powder, baking soda, and salt, and set aside.

Beat: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.

Combine: Add the eggs one at a time, mixing until combined, scraping down the sides and bottom of the bowl as needed to make sure everything is evenly incorporated.

Mix: Add the sour cream and both the coconut and vanilla extracts and mix until evenly incorporated. 

Mix: Add the flour mixture, scraping down the sides and bottom of the bowl to ensure it’s all incorporated. Mix at medium-high speed for 2-3 minutes until the batter is thick and pale. Fold the white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.

Bake: Bake for 60-75 minutes, until a toothpick comes out clean from the center and the cake springs cake when lightly pressed on. Let the Tom Cruise coconut cake cool for at least 30 minutes before inverting it onto a baking rack.

Frosting

Beat: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat them at medium-high speed.

Combine: Add the powdered sugar to the butter mixture and beat on medium-high until fully combined.

Mix: Add the coconut extract and coconut milk.

Beat: Beat until it’s pale and fluffy.

Coconut

Frost: Once the cake is fully cooled, add the frosting to the outside of the cake.

Add Coconut: Press the coconut all around it until it is fully coated. I like to do this over a large baking sheet to catch all the excess coconut.

Super flavorful Air Fryer Teriyaki Chicken cooks up perfectly every time! It’s tender and juicy on the inside, with a tasty teriyaki sauce coating the outside. Pair with rice and veggies for an easy meal on busy nights!

Ingredients Needed

Air fryer teriyaki chicken recipe is incredibly simple to make! You’ll just need a handful of basic ingredients to whip up a flavorful main dish that’s better than takeout. Scroll to the bottom of the post for exact measurements.

Boneless Skinless Chicken Breasts: Cut the chicken into small pieces to absorb the flavor and crispy from the air fryer.

Soy Sauce: Gives the marinade a delicious salty taste.

Brown Sugar: Provides a bit of sweetness to balance the savory flavors.

Vinegar: Use rice vinegar or apple cider vinegar to help tenderize the meat.

Garlic: Minced garlic is a must in any Asian glaze.

Sesame Oil: Gives the sauce an earthy, nutty flavor.

Ground Ginger: Adds a hint of warm spice.

Water & Cornstarch: Whisked together to thicken the sauce.

Garnish: Finish with sesame seeds and chopped green onions for extra flavor and texture.

How to Make Air Fryer Teriyaki Chicken

This baked teriyaki chicken is a family favorite, but I think I might love this air fryer version even more! It has the same great sweet and savory flavor and can be cooked in half the time! I know all you busy mamas need that in your life!

Prep: Cut the chicken into 2-inch pieces, then place the chicken pieces in a large bowl and set aside.

Combine: In a small bowl, combine the soy sauce, brown sugar, rice vinegar, garlic, sesame oil, and ground ginger. Reserve ¼ cup of the sauce and set aside.

Marinate: Pour the remaining sauce into the bowl of chicken pieces, then cover and marinate in the fridge for 20 minutes. 

Air Fry: Add the marinated chicken pieces to the air fryer basket. Space the chicken pieces evenly in a single layer. Close the basket and cook for 8 minutes at 375 degrees Fahrenheit. Open the basket and flip the chicken pieces. Close the air fryer and cook for an additional 8 minutes or until cooked through. The safe internal temperature should read 165 degrees Fahrenheit.

Heat the Sauce: Place the reserved ¼ cup of sauce into a small saucepan. In a small bowl whisk the water and cornstarch to make a slurry. Add the mixture to the sauce and whisk over medium heat until the sauce thickens.

Serve: Baste the chicken with the thickened teriyaki sauce. Serve the chicken over rice! Garnish with chopped green onions and sesame seeds. Serve over rice if desired.

Homemade cherry cordials are a tasty, nostalgic treat! They’re made with sweet cherries that are coated in a rich chocolate shell. Make them for Christmas or Valentine’s Day, and watch them disappear!

Cherry Cordial Ingredients

The ingredient list for this cherry cordials recipe is short and simple! Invertase is a unique ingredient, but you can easily find it at baking supply stores or online. Scroll to the bottom of the post for the exact measurements.

Maraschino Cherries: These sweet cherries add a juicy burst of flavor with each bite!

Water: Helps dissolve the sugar for the fondant.

Granulated Sugar: Sweetens the fondant mixture.

Light Corn Syrup: Keeps the filling nice and smooth.

Maraschino Cherry Liquid: Adds extra cherry flavor.

Invertase: Creates the signature gooey texture of the inside filling.

Almond Extract: For a warm, nutty flavor.

Chocolate: Use coating chocolate or almond bark to create the candy shell.

How to Make Classic Cherry Cordials

Don’t be intimidated by the number of steps in this recipe. The instructions are very simple and easy to follow. You’ll be biting into sweet, gooey cherry cordials before you know it!

Dry the Cherries: Drain the cherries and reserve the liquid. Lay the cherries out on a few layers of paper towels. Pat them dry well with a few more paper towels. Set aside.

Make the Fondant: Add the water, sugar, corn syrup, and cherry juice to a heavy bottomed saucepan. Heat over medium heat until boiling. Use a pastry brush to carefully brush water around the inside rim of the pan. This will melt any sugar granules into the pot.

Make the Syrup: Use a candy thermometer and cook the syrup until it reaches 240-244ºF, about 5-8 minutes.

Cool the Syrup: Remove it from the heat and pour it onto a small greased baking sheet. Let the syrup cool until it reaches 120ºF, about 20-30 minutes.

Beat the Syrup: Once cooled, transfer the syrup to a stand mixer bowl. Beat on medium speed with the paddle attachment until the syrup becomes opaque and runny. Pour into a container and store in the fridge until you are ready to dip your cherries.

Dipping the Cherry Cordials

Warm the Fondant: Before dipping, gently warm the fondant in 20-second increments in the microwave until it is runny and flows off a spoon in ribbons. You can also use a double boiler. Stir in the invertase and almond extract.

Dip in Fondant: Dip the cherries in the fondant. Let the excess drip off, and then wipe the bottoms on the side of the bowl.

Let Them Sit: Place the fondant dipped cherries on a greased baking sheet. Warm the fondant as necessary to keep it workable. The more it cools down, the thicker it will coat the cherries. Let them sit until fully set.

For the Chocolate Coating

Heat the Chocolate: Once the cherries have been dipped and the fondant is set, heat the coating chocolate in the microwave in 30-second increments. Stir well between each increment until all the chocolate is melted.

Dip the Bottoms: Dip just the bottoms of the cherries in the chocolate and place them on a parchment-lined baking sheet.

Dip the Whole Cherry: Once the bottoms have set, dip the whole cherry in the chocolate. Make sure they are fully coated and set on a parchment-lined baking sheet until fully set. Store in an airtight container for at least 48 hours or up to 3 weeks. This will allow the invertase to liquify the fondant before serving. You can check if they are ready by cutting open a cherry every other day or so until they have liquified to your preference.