Carrot Chocolate-Covered Strawberries Recipe

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Jill Williamson Modified: March 24, 2022
Carrot Chocolate-Covered Strawberries Recipe

How To Make Carrot Chocolate-Covered Strawberries

Make a cute Easter-themed dessert with this recipe for chocolate-covered strawberries. They’re covered in orange candy melts to make them look like carrots.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

For Carrot Strawberries:

  • strawberries,rinsed and dried
  • 1bagorange candy melts

For Carrot Pudding Cups:

  • clear cups
  • Oreos,crushed
  • 1boxlarge chocolate pudding
  • 3cupsmilk

Instructions

  1. Begin by rinsing your strawberries. Place them on a paper towel to dry.

  2. Line a baking sheet or pan with parchment paper. Place Strawberries right next to the pan. Also, place a hot pad next to the pan for when the chocolate is melted.

  3. Melt Candy Melts (all of the bag except about 15 to 20 melts) by pouring them into a pan on Low heat, stirring constantly with a rubber spatula.

  4. When candy coating is completely smooth, remove from heat.

  5. Hold the pot of chocolate at an angle. Grab strawberries by the stem and dip both sides in the chocolate and place on the parchment paper. Continue doing this for all strawberries.

  6. Let Strawberries set on the counter until hard.

  7. Take a sandwich bag and cut the tip of it for the chocolate drizzle part. Set aside.

  8. Melt reserve candy melts in a pan on Low stirring constantly with a rubber spatula. When done pour the chocolate into the un-cut side of the baggie.

  9. Using a dish towel, squeeze the chocolate to the other side (it will be hot if you just use your hands) and gently drizzle the chocolate from side to side over the strawberries on the parchment paper. Let set.

  10. Prepare pudding cups by adding 2 tablespoons of crushed oreos to the bottom of each cup.

  11. Make pudding as directed on box.

  12. Pour pudding into cup over crushed oreos.

  13. Top with more crushed oreos

  14. Place strawberry in center.

  15. Refrigerate until ready to serve.

Nutrition

  • Calories: 154.61kcal
  • Fat: 9.49g
  • Saturated Fat: 5.60g
  • Monounsaturated Fat: 3.07g
  • Polyunsaturated Fat: 0.33g
  • Carbohydrates: 19.57g
  • Fiber: 1.67g
  • Sugar: 16.98g
  • Protein: 2.15g
  • Cholesterol: 3.05mg
  • Sodium: 16.23mg
  • Calcium: 43.53mg
  • Potassium: 143.68mg
  • Iron: 0.90mg
  • Vitamin A: 14.03µg
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