This Cherry Amaretti Confection is a chewy, crunchy, and delightfully sweet treat that combines the rich flavors of amaretti cookies, dried cherries, and almonds with a soft marshmallow base. The addition of milk powder adds a slight creaminess, while a hint of red food coloring gives it a playful pop of color. Perfect for gift-giving, dessert trays, or a special sweet snack!

Ingredients

Makes: One 9×9-inch pan

• 6 tablespoons butter
• 8 cups marshmallows
• 5-6 drops red food coloring (optional)
• 5 cups amaretti cookies, crushed
• 1 cup dried cherries
• 1 cup slivered almonds
• 1 cup milk powder

Other Equipment:

• Silicone gloves
• Non-stick spray
• Plastic wrap

How to Make Cherry Amaretti Confection

1. Prepare the Pan:
   
   • Line a 9×9-inch baking pan with plastic wrap, ensuring it hangs over the edges for easy removal later.
2. Melt the Marshmallow Base:
   
   • In a large pot over medium heat, melt the butter.
   • Add the marshmallows and stir frequently until they are fully melted and smooth.
   • Reduce the heat to low.
3. Add Color & Mix-ins:
   
   • Stir in the red food coloring (if using) until the mixture is uniformly pink.
   • Add the crushed amaretti cookies, dried cherries, slivered almonds, and milk powder.
   • Mix quickly—it will take some effort, as the mixture becomes thick.
4. Shape & Press the Mixture:
   
   • Once the mixture has cooled slightly but is still pliable, put on silicone gloves, spray them with non-stick spray, and use your hands to fold and combine everything into one solid mass.
   • Transfer the mixture into the prepared pan and press it firmly into the corners to ensure even thickness.
5. Cool & Set:
   
   • Cover with plastic wrap and refrigerate for at least 6 hours, or until fully set.
6. Cut & Store:
   
   • Remove the confection from the pan and discard the plastic wrap.
   • Cut into bite-sized pieces and store in an airtight container in the fridge for up to one week.

Tips & Tricks

• Customize the mix-ins: Try using chopped pistachios, dried cranberries, or shredded coconut for a different flavor.
• Make it extra decadent: Drizzle the finished pieces with melted white or dark chocolate before serving.
• Press firmly: Using a greased spatula can help press the mixture evenly into the pan.
• Room temperature serving: For the best texture, let the confection sit at room temperature for 10-15 minutes before eating.

FAQ

Can I use mini marshmallows?
Yes! Mini marshmallows melt faster, making them a great choice.

What can I use instead of amaretti cookies?
Biscotti or shortbread cookies can be used, though they may not provide the same crunchy texture.

How long does this confection last?
It will stay fresh in the fridge for up to 1 week in an airtight container.

Can I freeze it?
Yes! Wrap the confection tightly and freeze for up to 2 months. Thaw in the fridge before serving.

And that’s it for this Cherry Amaretti Confection! If you try it, tag me on Pinterest or Instagram—I’d love to see your creations! For more no-bake desserts, check out my recipe collection here.

Cherry Amaretti Confection

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• Author: Andrea Buckett

Ingredients

6 tablespoons butter

8 cups marshmallows

Red food colouring (optional)

5 cups amaretti cookies

1 cup dried cherries

1 cup slivered almonds

1 cup milk powder

Other equipment

Silicone gloves

Instructions

Line 9×9 -inch baking pan with plastic wrap

1. Place a large pot over medium heat and add the butter. Once the butter has melted add all the marshmallows. Heat through, stirring often until the marshmallows have fully melted. Turn the heat down to low.

2. Add about 5-6 drops of the food colouring and mix through until the mixture is uniformly pink.

3. Add the amaretti, cherries, almonds and milk powder. Working quickly stir everything together, this will take some strength.  Once the mixture is cool enough to handle, put on the gloves and spray them with non-stick spray. Use your hands to mix and fold the mixture together until everything is in one solid mass.  It’s ok if the cookies break apart.

4. Place the marshmallow mixture into the prepared pan and press it down firmly into the pan and corners. Cover with plastic wrap and let it cool completely in the fridge for 6 hours.

5. Remove the confection from the pan and discard the plastic wrap. Cut it into bite sized pieces and store in an airtight container in the fridge.