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Easter Chocolate Covered Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Celebrate Easter with these delightful Chocolate Covered Strawberries and Carrot Pudding Cups. Sweet strawberries dipped in vibrant orange candy melts and paired with creamy chocolate pudding layered with crushed Oreos create a festive and delicious treat perfect for spring gatherings.

Ingredients

Scale

Carrot Strawberries

  • 24 strawberries rinsed and dried
  • 1 bag orange candy melts (about 12 oz)
  • Parchment paper
  • Plastic baggie
  • Cooking spray (optional for parchment paper)

Carrot Pudding Cups

  • 24 clear cups
  • 3 cups milk
  • 1 large box chocolate pudding mix
  • Crushed Oreos (approximately 1 cup, divided)
  • Carrot chocolate covered strawberries

Instructions

  1. Prepare Strawberries: Rinse your strawberries and place them on a paper towel to dry completely to ensure the candy melts adhere properly.
  2. Setup Parchment Paper: Line a baking sheet or pan with parchment paper. To keep the paper flat, spray the pan lightly with cooking spray before placing the parchment or secure it with magnets if available.
  3. Melt Candy Melts: Place most of the orange candy melts in a pan over low heat. Stir constantly with a rubber spatula for about 5 minutes until the candy melts smoothly without lumps. Remove from heat.
  4. Dip Strawberries: Hold the pan of melted candy at an angle. Grasp each strawberry by the stem and dip both sides into the candy melts. Place each dipped strawberry on the prepared parchment paper and repeat for all strawberries.
  5. Let Set: Allow the dipped strawberries to set at room temperature until the candy coating hardens completely.
  6. Prepare Drizzle: Cut a small tip from one corner of the plastic baggie. Melt the reserved candy melts over low heat, stirring constantly until smooth. Pour into the un-cut end of the baggie. Using a dish towel to protect your hands from heat, gently squeeze and drizzle the melted candy over the set strawberries in a side-to-side motion.
  7. Set Drizzle: Let the drizzle harden at room temperature.
  8. Prepare Pudding Cups: Add 2 tablespoons of crushed Oreos to the bottom of each clear cup.
  9. Make Pudding: Prepare the chocolate pudding according to the box directions using 3 cups of milk.
  10. Assemble Cups: Pour the prepared pudding over the crushed Oreos in each cup. Top with additional crushed Oreos.
  11. Garnish: Place one carrot chocolate covered strawberry in the center of each pudding cup.
  12. Chill and Serve: Refrigerate the pudding cups until ready to serve.

Notes

  • Ensure strawberries are completely dry before dipping to help candy melts adhere properly.
  • Stir candy melts constantly and use low heat to avoid burning or clumping the chocolate coating.
  • If parchment paper curls up, securing it with magnets or a light spray of cooking oil on the pan keeps it flat.
  • Use a dish towel when squeezing the hot candy melts drizzle to avoid burns.
  • Crushed Oreos add a crunchy layer but can be substituted with cookie crumbs or crushed graham crackers.
  • Refrigerate assembled pudding cups until serving to maintain freshness and firmness.

Find it online: https://linadinner.com/easter-chocolate-covered-strawberries-recipe/