With only 3 ingredients of chocolate, strawberries and toffee bits these Chocolate Covered Strawberries are a delicious and easy recipe that everyone can enjoy at anytime!
CHOCOLATE COVERED STRAWBERRIES
Chocolate Covered Strawberries are a fun and delicious treat that I really love to make (and eat!) Birthdays, anniversaries, Valentine's Day, 4th of July or Christmas - it doesn't matter. We'll make them whenever! I like to set them out on trays for everyone to grab. This is such an easy recipe with minimal ingredients so I can pretty much whip them up in no time. They seem decadent but really are ridiculously simple!
TIPS ON HOW TO MAKE CHOCOLATE COVERED STRAWBERRIES:
- Use high quality chocolate if you are able. I use white and semi-sweet for this recipe. Ghiradelli chocolate is a personal favorite.
- I like to sprinkle mine with toffee bits, but you can leave them plain or sprinkle with other things such as colored sprinkles or a drizzle of a different flavored chocolate.
- You can use any flavor of chocolate you like: semi-sweet, white, milk or dark chocolate all work.
- If you don't want to use chocolate chips, you can also use candiquik, almond bark or chocolate melting wafers.
- Make sure you sprinkle on the toffee chips before the chocolate sets, right after dipping.
- These set up better when they are chilled so I like to place them in the refrigerator for about 20 minutes. Plus, I like the way they taste when they are cold.
- You can easily double this recipe to serve larger crowds.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
white chocolate chips
semi-sweet chocolate chips
strawberries
toffee bits
HOW TO MAKE CHOCOLATE COVERED STRAWBERRIES:
Pour white chocolate chips and semi-sweet chocolate chips into separate microwave safe bowls.
Microwave on high in 15 second increments, stirring in between, until melted and smooth.
Dip the strawberries in the melted chocolate, rotating between white and semi-sweet and place on parchment lined baking sheet. Sprinkle with English toffee bits.
Chill until set, about 20 minutes.
HOW TO STORE:
- Although this Chocolate Covered Strawberry Recipe does not need to be refrigerated, if you have some leftover and want them to last longer you can place in the refrigerator.
- When storing in the fridge, What I like to do is get an airtight container and place piece of parchment paper on the bottom, then layer my strawberries, then another piece and repeat until all your strawberries are in the container. These are best eaten up within 48 hours.
- You may notice that there will be condensation built up on the Chocolate Covered Strawberries, this is normal for chocolate that has been refrigerated, it will appear that they are sweating. It is best to eat them cold at this point.
- I do not recommend freezing these because when the strawberries defrost, they will become mushy, and no one likes a mushy strawberry. So try to make as much as you will be able to eat within 48 hours.
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EASY CHOCOLATE COVERED STRAWBERRIES
Ingredients
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- 15-20 strawberries
- ½ cup English toffee bits
Instructions
- Line a baking sheet with parchment paper.
- Rinse strawberries and pat dry.
- Pour white chocolate chips and semi-sweet chocolate chips into separate microwave safe bowls.
- Microwave chocolate on high in 15 second increments, stirring in between, until melted and smooth.
- Dip the strawberries in the melted chocolate, rotating between white and semi-sweet and place on parchment lined baking sheet.
- Sprinkle with English toffee bits.
- Chill until set, about 20 minutes.
Notes
- Use high quality chocolate if you are able. I use white and semi-sweet for this recipe. Ghiradelli chocolate is a personal favorite.
- I like to sprinkle mine with toffee bits, but you can leave them plain or sprinkle with other things such as colored sprinkles or a drizzle of a different flavored chocolate.
- You can use any flavor of chocolate you like: semi-sweet, white, milk or dark chocolate all work.
- If you don't want to use chocolate chips, you can also use candiquik, almond bark or chocolate melting wafers.
- Make sure you sprinkle on the toffee chips before the chocolate sets, right after dipping.
- These set up better when they are chilled so I like to place them in the refrigerator for about 20 minutes. Plus, I like the way they taste when they are cold.
- You can easily double this recipe to serve larger crowds.
Ann Pack
They look delicious
Rynell Jefferson
I've made these and love them! I love your idea for the toffee bits. Crushed shortbread or Oreo or pecan sandies or even gingerbread cookies are really good, too. Thank you for adding me to your subscriber list!