Halloween Chocolate Covered Strawberries

Halloween Chocolate Covered Strawberries

These Halloween chocolate covered strawberries are a huge hit with the kids and are easy to make! Have fun with colors, designs, sprinkles and edible decorations.

5 from 1 vote

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Prep Time: 30

Total Time: 30

Servings:

Author:Andrea

Ingredients

▢ 2 cups Candy melts or melting chocolate chips
▢ 2 teaspoon Coconut oil
▢ 1 pint Strawberries
▢ various sprinkles and edible candy decorations

Instructions

If using chocolate chips: Begin by melting your chocolate over a double boiler till nice and smooth. Add regular food coloring to melted white chocolate if creating different color variations.
If using candy melts: Grab a microwave-safe bowl for all the candy colors you’re melting, and toss in 1 cup of candy melts. Add 1 teaspoon of coconut oil or vegetable oil per 1 cup of candy melts, and add more as needed.
Microwave on 50% power for 45 seconds, stir, and heat again for 45-60 seconds at 50% power. If candy has not started to melt at that time, let it sit for about 1-2 minutes and stir. If the residual heat has still not melted the candy enough, or if the candy is too thick to work with, add more coconut oil or vegetable oil, and continue to heat and stir in 20-30-second increments at 50% power.
Hold strawberry by green tops and dip in melted chocolate, slowly rotating and dipping them as close to the top of the strawberry as possible.
Allow excess chocolate to drip off of strawberry, and immediately set on a baking tray lined with a piece of parchment paper or wax paper.
The chocolate begins to harden right away, so it’s important you work quickly to decorate the strawberry Halloween treats. If using sprinkles or candy eyes/decorations, immediately add them to the berries.
Once your strawberries are decorated to your liking, allow to set out until chocolate comes to room temperature and hardens. This should take about 15 minutes.

Notes

Dry strawberries very well so that the chocolate can adhere. Allow berries to come to room temperature to prevent condensation from forming.
If using chocolate, temper it to help prevent the chocolate from looking streaky or dull after the chocolate sets. Set aside a small amount of chocolate to stir in at the end after most of the chocolate has already melted.
You must work quickly when using candy melts, as it sets so quickly.
If your candy melts “seize”, which means they are hard, thick and don’t want to melt, first stop heating the candy. Candy melts won’t melt if they get overheated, so if you just let them sit for a couple of minutes, they should soften as they cool off. If they candy seems to be melting fine, they just are too thick to work with, this is where you will add more coconut or vegetable oil to thin out.

Nutrition

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