I have 1 or two more Easter treats I wanted to share with you before I switch gears and start doing tons of Mother’s Day content. I hope you don’t mind.
Forever ago, I saw these Carrot Chocolate Covered Strawberries via Pinterest from Harry & David and knew I wanted to make some (remember my obsession with Chocolate Covered Strawberries??) I tried last year with no luck. I tried again this year with no luck too!! I was getting a little frustrated. I was using regular Vanilla Candy Coating and then adding different types of food coloring, but the second I added the food coloring the candy coating (when melted) got clump. Annoying, right?? I tried all types of food coloring hoping one would work with no luck. Then, I saw my friend Ashton from Something Swanky posted this, and she used Orange Candy Melts! Genius! I went to the store and picked up a few bags wondering why I hadn’t thought of using them before (I’m slow). Long story short, I finally mastered the Carrot Chocolate Covered Strawberries and decided to make a super fun and easy treat with them inspired by these little guys I made back in October.
The Carrot Chocolate Covered Strawberries….
Made into Carrot Strawberry Easter Pudding Cups:
- Strawberries (rinsed and dried)
- Bag of Orange Candy Melts (available at Michael's, Hobby Lobby Jo-Anns)
- Parchment Paper
- Plastic Baggie and Scissors
- Clear Cups
- Crushed Oreos
- 1 Large Box Chocolate Pudding
- 3 cups milk
- Carrot Chocolate Covered Stawberries
- Begin by rinsing your strawberries. Place them on a paper towel to dry.
- Line a baking sheet or pan with parchment paper. Place Strawberries right next to your pan. Also, place a hot pad next to the pan for when the chocolate is melted.
- *NOTE: Sometimes the parchment paper doesn’t stay very well and starts to roll back up. To stop this I will spray a little cooking spray on the pan and then put on the parchment paper or use magnets to hold it down.
- Melt your Candy Melts (all of the bag except about 15-20 melts) by pouring them into a pan on LOW heat, stirring CONSTANTLY with a rubber spatula. Yes, it may take at least 5 minutes and your hand gets tired, but your candy will melt perfectly. When candy coating is completely smooth, remove from heat.
- Hold your pot of chocolate at an angle. Grab strawberries by the stem and dip both sides in the chocolate and place on your parchment paper. Continue doing this for all strawberries.
- Let Strawberries set on your counter until hard.
- Take a sandwich bag and cut the tip of it for the chocolate drizzle part. Set aside.
- 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. 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.
- Prepare pudding cups by adding 2 TB crushed oreos to the bottom of each cup.
- Make pudding as directed on box.
- Pour pudding into cup over crushed oreos.
- Top with more crushed oreos
- Place strawberry in center.
- Refrigerate until ready to serve.
Fun, right? I was trying to think of something the kiddos would enjoy eating on Easter other than Carrot Cake, and these came to mind. The are beyond easy to make and since my kids LOVE pudding, are perfect for the upcoming holiday. 😉
For more details and pictures on how to make the strawberries go HERE.
Easy. Cute. And perfect for Easter!!
For more great and simple Easter desserts be sure to check out:
For all Easter idea here on Lil’ Luna go HERE.