Chocolate Covered Strawberry Easter Treats Recipe
Delight in these festive Chocolate Covered Strawberry Easter Treats featuring juicy strawberries dipped in orange candy melts, drizzled with extra candy coating, and served atop creamy chocolate pudding layered with crushed Oreos. Perfect for spring celebrations and Easter parties, these individual pudding cups combine fruity freshness and rich chocolate flavors in a fun and elegant presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Strawberry and Candy Coating
- 24 Strawberries, rinsed and dried
- 1 bag Orange Candy Melts (approx. 10 oz, available at Michael’s, Hobby Lobby, Jo-Anns)
- Cooking spray (optional, to hold parchment paper)
- Parchment paper
- Plastic baggie for drizzling
Pudding Cups
- 1 large box Chocolate Pudding mix (approx. 3.9 oz)
- 3 cups milk
- About 48 tablespoons crushed Oreos (2 tablespoons per cup plus topping)
Garnish
- 24 Carrot-shaped Chocolate Covered Strawberries (prepared as above)
Instructions
- Prepare Strawberries: Rinse your strawberries thoroughly and place them on a paper towel to dry completely. Drying fully ensures the chocolate coating will stick properly and not slide off.
- Set Up Work Area: Line a baking sheet or pan with parchment paper. If the parchment paper curls, lightly spray the pan first or use magnets to hold it flat. Arrange the strawberries nearby and set aside a hot pad for melting the candy melts safely.
- Melt Candy Melts: Pour almost the entire bag of orange candy melts (reserve about 15-20 pieces) into a small pan over low heat. Stir constantly with a rubber spatula to prevent burning. Continue for about 5 minutes or until the candy melts completely smooth. Remove from heat once ready.
- Dip Strawberries: Hold the pan at an angle and pick up each strawberry by the stem. Dip both sides of the strawberry into the melted candy, allowing excess to drip off. Place each dipped strawberry on the prepared parchment paper. Repeat until all strawberries are coated. Let them set at room temperature until firm.
- Prepare Drizzle: Melt the reserved 15-20 candy melts over low heat, stirring constantly until smooth. Cut a small tip off the corner of a plastic baggie and pour the melted candy into the wider end. Using a dish towel to hold the baggie safely, gently drizzle the candy in a side-to-side motion over the set strawberries. Let them set again at room temperature.
- Make Pudding: Prepare the chocolate pudding according to package directions using 3 cups of milk. Stir continuously until the pudding thickens and becomes smooth.
- Assemble Pudding Cups: Add 2 tablespoons of crushed Oreos to the bottom of each clear cup. Pour the prepared chocolate pudding over the Oreos in each cup until approximately three-quarters full. Finish each cup with additional crushed Oreos to cover the pudding layer.
- Garnish and Chill: Place one carrot-shaped chocolate covered strawberry in the center of each pudding cup as a festive garnish. Refrigerate the cups until ready to serve to allow the pudding to set completely and flavors to meld.
Notes
- Ensure strawberries are completely dry before dipping to help candy melt adhere better.
- If candy melts harden while working, gently reheat over low heat and stir until smooth.
- The crushed Oreo layers add texture and a delicious chocolate crunch to the pudding cups.
- Use a dish towel when drizzling candy melts to avoid burns from the hot plastic baggie.
- Refrigerate assembled cups for at least 1 hour before serving for best flavor and consistency.
- These treats can be prepared a day in advance and stored covered in the refrigerator.
Keywords: Chocolate covered strawberries, Easter treats, chocolate pudding cups, Oreo pudding cups, festive dessert, spring dessert, candy melts, holiday treats
