Easter Chocolate Covered Strawberries

Jump to Recipe

These Chocolate Covered Strawberries are dipped and drizzled in orange candy melts to look like adorable little carrots for Easter! Pair them with crushed Oreos and chocolate pudding for a cute dirt cup Easter dessert.

These carrot chocolate covered strawberries are adorable when paired with chocolate pudding and crushed Oreos for a pudding cup. If you love Oreos, try these other Easter Desserts—Easter Dirt Cake, Mini Bunny Pudding Pies, and Easter Oreo Bark!

Easter chocolate covered strawberries

Chocolate dipped Strawberry carrots

Remember my obsession with Chocolate Covered Strawberries?? I love making them for Valentines Day, or for a nice dessert table, but I saw this carrot version on Pinterest and HAD to make them for Easter!!

Last year, I tried with no luck. I tried again this year with no luck too!! By now, 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 clumpy. 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 Easter Pudding Cups!

Strawberries in bowl

How to Make Them:

Start with the chocolate covered strawberries! You’re going to be using the same technique as these classic chocolate covered strawberries (for more details and pictures on how to make the strawberries go HERE), only you’ll be using orange candy melts instead of regular chocolate.

PREP. 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.

(Tip: 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. 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.

DIP. 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.

DRIZZLE. 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.

Easter pudding cups

Assemble Pudding Cups

Of course, you can just eat the carrot chocolate covered strawberries plain, but these adorable pudding cups are a more elaborate Easter dessert, if that’s what you’re looking for. And they only take a few extra minutes to put together!!

PREP. Crush your Oreos (I like to put them in a ziploc bag and use a rolling pin or the bottom of a cup to crush), and make chocolate pudding as directed on the box.

ASSEMBLE. Add 2 TB crushed Oreos to the bottom of each cup. Pour pudding on top of the crushed Oreos. Top with more crushed Oreos, and place strawberry in center.

Refrigerate until ready to serve!

Chocolate Strawberry carrots

Tips and Tricks

How far in advance can I make these? You can make them a day before you plan on serving, although they are best fresh. If you do make them ahead of time, I highly recommend keeping them in the fridge so they can last as long as possible. They will ripen quickly if they are left at room temp, but it is still safe to eat.

If you store them in a tupperware container covered with wax paper they should last 2-3 days. Normally you should aim for just 48 hours, because you risk the fruit going bad.

How to keep them from leaking? Chocolate covered strawberries leak because of the collection of condensation. You can prevent ruining their appearance by taking extra care to how you store them.

A good technique is to place a paper towel sandwich at the bottom of the tupperware: place one paper towel and then layer baking soda on top and then top that with another paper towel. The baking soda will absorb any extra moisture, but it won’t be touching the strawberries themselves, which could change the taste.

A preventative technique would be to make sure that the strawberries are washed and dried well before dipping them in chocolate.

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 Easter desserts, check out:

Carrot Chocolate Covered Strawberries Recipe

5 from 7 votes

These Chocolate Covered Strawberries are dipped and drizzled in orange candy melts to look like adorable little carrots for Easter! Pair them with crushed Oreos and chocolate pudding for a cute dirt cup Easter dessert.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 92 kcal
Author Lil' Luna

Ingredients

Carrot Strawberries

  • Strawberries rinsed and dried
  • bag Orange Candy Melts (available at Michael's, Hobby Lobby, Jo-Anns)
  • Parchment paper
  • Plastic Baggie and Scissors

Carrot Pudding Cups

  • Clear Cups
  • Crushed Oreos
  • 1 box Chocolate Pudding large box
  • 3 cups milk
  • Carrot Chocolate Covered Strawberries

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 your pan. Also, place a hot pad next to the pan for when the chocolate is melted.
  3. *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.
  4. 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.
  5. 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.
  6. Let Strawberries set on your 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. 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.
  9. Prepare pudding cups by adding 2 TB crushed oreos to the bottom of each cup.
  10. Make pudding as directed on box.
  11. Pour pudding into cup over crushed oreos.
  12. Top with more crushed oreos
  13. Place strawberry in center.
  14. Refrigerate until ready to serve.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kristyn,
    The reason your chocolate got clumpy is the food coloring is water based. Look for food coloring that is oil based and it should work out better for you (if you don’t want to use the colored candy melts)!

  2. How far in advance can I make these? I need them for Easter Sunday, but in the past I’ve gotten chocolate covered strawberries for a gift before and the juice has seeped out

  3. Making them for the kids for Easter Sunday luncheon. Having no problems using Almond Vanilla Chocolate Bark. You just have to add shortening to it to help thin it some and coat better. (I never use the candy melts just don’t like them)

  4. 5 stars
    I had never thought about making them for Easter! They are so cute! My hubby & kids love strawberries, so I’ll have to make these for them!

  5. 5 stars
    WHat a fun idea!! I’m excited to make these for Easter. When I make chocolate covered strawberries for Valentine’s, they go so fast & everyone wants more. My family will love these!