Recipe: Chocolate & Caramel Dipped Strawberries

Chocolate Caramel Dipped Strawberries feat

Chocolate Caramel Dipped Strawberries via @poorandpretty

We’re getting into the homestretch of Valentine’s Day, so I’m breaking out a classic with a bit of a twist. Not only are these strawberries covered in chocolate, I also added caramel and sea salt into the equation. Oh yeah; they’re incredible. And easy to make even if you don’t have a double boiler or fondue-maker (I have neither).

Chocolate Caramel Covered Strawberries Ingredients via @poorandpretty

Ingredients & Supplies:

  • 1lb of strawberries
  • 1 cup of chopped melting chocolate or chocolate chips — I used half Godiva melting chips and half mini chocolate chips.
  • ¼ cup caramel sauce – I bought mine from Hillhome Country Products at a local event.
  • course sea salt
  • small pot and heat-safe glass (I use a Pyrex measuring cup) or double boiler or fondue maker
  • large dish or baking sheet
  • wax paper

Strawberries Drying via @poorandpretty

1. Wash strawberries, then lay them out on a few paper towels to dry for a few minutes. Chocolate doesn’t stick very well to wet strawberries.

DIY Double Boiler via @poorandpretty

2. Fill a small pot with about an inch and a half of water, then insert your heat-safe glass, making sure not to get any water inside the glass. This will serve as your DIY double-boiler. Place this on a burner and turn it to medium-low heat.

Melting Chocolate via @poorandpretty

3. Add your chocolate to the glass and stir it occasionally as it melts.

4. To make caramel and chocolate dipped strawberries, you’ll want to dip them in your caramel sauce first (it may need to be microwaved), then sprinkle them with your course sea salt (optional but oh-so-good), then freeze them for 20-30 minutes before dipping them in chocolate. If you go from caramel sauce right to chocolate, it gets a little messy.

Dipping Strawberries in Chocolate via @poorandpretty

5. Once the chocolate is completely melted (check that there are no lumps), go ahead and dip in a strawberry! I just used my hand here, but after a while, I found that the strawberries would get too heavy once they were dipped, so I started sticking them on a fork before I dipped them.

Chocolate Covered Strawberry on Wax Paper via @poorandpretty

6. Place your dipped strawberries on a baking sheet or large dish covered with wax paper to let harden. Optional: drizzle with caramel sauce.

Chocolate Caramel Dipped Strawberries closeup via @poorandpretty

7. Enjoy immediately or stick them in the fridge or freezer for a few days.

Chocolate Caramel Dipped Strawberries 2 via @poorandpretty

… Ours didn’t last very long. ;)

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Salted caramel stuffed chocolate crinkle cookies {aka the best cookies ever}

Photo: Cooking Classy

You know I have a major sweet tooth, but to be honest, I’m not much of a cookie person. Sure, I like the traditional chocolate chip cookie {if they’re soft and warm from the oven} and I love tra la las/anginettes, but other than that, I’m generally not a cookie fan. So when my friend Michele invited me to her cookie party, I knew I had to find something that would really stand out. Enter salted caramel stuffed chocolate crinkle cookies. Find the recipe here, via Cooking Classy.

Note: When I made these for Michele’s party, I tripled the recipe {I needed 6 dozen!} and found that it made just the right amount of cookies. I used less than 2tbs of dough for each cookie though, because I thought they looked too gigantic. When I attempted them again last night, I stuck with exactly what was listed {for 2 dozen}, but the recipe only yielded 20, even when using less than 2tbs of dough for each cookie. I was also too lazy to buy eggs last night and substituted mayonnaise instead. Don’t make this mistake! They came out more like brownie/cookie hybrids! {Still yummy though.}

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