Sweetie Pie and Cupcakes

Chocolate Covered Strawberry Carrots

Chocolate Covered Strawberry Carrots are a cute Easter treat that just about everyone will love. Decorate the top of pudding cups or pies with them or set them out as a yummy treat for your family gathering. They are easy to make and can be made days ahead!

CourseAppetizer, Dessert, Party Food
CuisineAmerican

Servings	Prep Time
20Strawberries	10minutes

Cook Time

10minutes

Servings	Prep Time
20Strawberries	10minutes

Cook Time

10minutes

Ingredients

1bag Orange Candy MeltsOr 1 Bag of Guittard White Chocolate Chips
2containers Fresh StrawberriesGreens left on
Red and Yellow Food ColoringIf using white chocolate chips instead or orange candy melts
Crushed Oreo’sFor decoration

Instructions

Line a baking sheet with wax paper. Rinse the strawberries and pat with paper towels to dry. Place orange candy melts in a microwave safe glass bowl. Microwave for a minute, then 30 second intervals at a time until candy melts are smooth. Stir in between. You can add a tablespoon of shortening or a few drops of vegetable oil to thin the candy melts as well. This is highly recommended.
Pull the greens of the strawberries up and use them to dip the strawberry into the chocolate. Dip and use a spoon to help coat the strawberry completely. Shake off excess and then place on wax paper lined baking sheet. Refrigerate until ready to use
Note: You can also melt a high quality white chocolate chip such as Guittard Choc Au Lait White Chips. Melt these chips in a Pyrex dish sitting on top of a pot of very slow boiling water. I use a wooden spoon stuck inbetween to allow steam to escape. Hold the Pyrex dish with a baker’s mitt and stir with a wooden spoon. Then add a food dye and stir. Dip the strawberries and coat completely. Line them on a wax paper lined baking sheet and refrigerate.