Ingredients
- 750 gr powdered sugar
- 130 gr peanuts (crushed unsalted)
- 110 gr margarine
- 9 gr vanilla
- 2 packages cherry creamy frosting
- 2 packages chocolate almond bark
- 1 package bordens sweetened milk
- 1 package maraschino cherries
Mix all filling ingredients together. Grease hands with butter, form into small balls and refrigerate over night. Melt almond bark in double boiler, dip cherry balls in almond bark and roll in crushed peanuts. Place on wax paper and refrigerate over night.
