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Carrot Chocolate Covered Strawberries 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.

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.
Nutrition Facts
Carrot Chocolate Covered Strawberries Recipe
Amount Per Serving
Calories 92 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 125mg5%
Potassium 86mg2%
Carbohydrates 13g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 4.1mg5%
Calcium 39mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.