Chocolate Covered Strawberries Curse Of The Black Pearl Recipe By Tasty

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CHOCOLATE COVERED STRAWBERRIES: BERRY BLIZZARD RECIPE BY TASTY



Chocolate Covered Strawberries: Berry Blizzard Recipe by Tasty image

Here's what you need: Great Value® Milk Chocolate Chips, coconut oil, strawberries, cookie crumb, berry sauce, Great Value® Chocolate Sprinkles

Provided by Codii Lopez

Categories     Desserts

Yield 24 strawberries

Number Of Ingredients 6

12 oz Great Value® Milk Chocolate Chips
2 tablespoons coconut oil
24 strawberries
⅓ cup cookie crumb
berry sauce, for drizzling
3 oz Great Value® Chocolate Sprinkles

Steps:

  • Line a baking sheet with parchment paper.
  • In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
  • Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
  • Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with chocolate sprinkles.
  • Refrigerate until set, about 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 11 grams

HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES



Halloween Chocolate-Covered Strawberries image

Cute little monsters share the stage with pumpkins and ghosts on this Halloween dessert platter. For variety, you can create monsters with different colors of sanding sugar-just make sure to match the candy melting wafers to the sugar. You can make these treats several hours ahead and refrigerate them, but don't refrigerate the monsters for longer than an hour as the moisture in the refrigerator will cause the candy eyes to run.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield Three-dozen dipped strawberries

Number Of Ingredients 14

6 ounces dark-green candy melting wafers
1 to 2 teaspoons coconut oil or vegetable shortening, if needed
1/2 cup dark-green sanding sugar, plus more as needed
12 large strawberries with green tops, rinsed and dried well
24 small candy eyeballs
1 ounce chocolate chips, optional
6 ounces white candy melting wafers
1 to 2 teaspoons coconut oil or vegetable shortening, if needed
12 large strawberries with green tops, rinsed and dried well
1 ounce black candy melting wafers or chocolate chips
6 ounces orange candy melting wafers
1 to 2 teaspoons coconut oil or vegetable shortening, if needed
12 large strawberries with green tops, rinsed and dried well
1 ounce chocolate chips

Steps:

  • For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
  • Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
  • Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
  • For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
  • Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
  • Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
  • For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
  • Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
  • Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
  • Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.

CHOCOLATE COVERED STRAWBERRIES: MOTHER OF PEARL RECIPE BY TASTY



Chocolate Covered Strawberries: Mother of Pearl Recipe by Tasty image

Here's what you need: Great Value® White Baking Chips, coconut oil, strawberries, cookie crumb, berry sauce, Great Value® Mini Sugar Pearls

Provided by Codii Lopez

Categories     Desserts

Yield 18 strawberries

Number Of Ingredients 6

11 oz Great Value® White Baking Chips
2 teaspoons coconut oil
18 strawberries
⅓ cup cookie crumb
berry sauce, for drizzling
3 oz Great Value® Mini Sugar Pearls

Steps:

  • Line a baking sheet with parchment paper.
  • In a medium microwave-safe bowl, combine the baking chips and coconut oil. Microwave in 30-second intervals until completely melted.
  • Dip the strawberries in the melted candy to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
  • Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with sugar pearls.
  • Refrigerate until set, about 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 136 calories, Carbohydrate 19 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 15 grams

CHOCOLATE COVERED STRAWBERRIES: THE POLAR BERRY RECIPE BY TASTY



Chocolate Covered Strawberries: The Polar Berry Recipe by Tasty image

Here's what you need: Great Value® White Baking Chips, coconut oil, strawberries, crushed nuts, berry sauce, Great Value® Mini Sugar Pearls

Provided by Codii Lopez

Categories     Desserts

Yield 18 strawberries

Number Of Ingredients 6

11 oz Great Value® White Baking Chips
2 teaspoons coconut oil
18 strawberries
⅓ cup crushed nuts
berry sauce, for drizzling
3 oz Great Value® Mini Sugar Pearls

Steps:

  • Line a baking sheet with parchment paper.
  • In a medium microwave-safe bowl, combine the baking chips and coconut oil. Microwave in 30-second intervals until completely melted.
  • Dip the strawberries in the melted candy to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
  • Sprinkle each strawberry with crushed nuts, drizzle with berry sauce, and finish with sugar pearls.
  • Refrigerate until set, about 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 133 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 14 grams

CHOCOLATE COVERED STRAWBERRIES: THE CANDY EXPLOSIONS RECIPE BY TASTY



Chocolate Covered Strawberries: The Candy Explosions Recipe by Tasty image

Here's what you need: Great Value® Milk Chocolate Chips, coconut oil, strawberries, cookie crumb, berry sauce, Great Value® Mini Sugar Pearls

Provided by Codii Lopez

Categories     Desserts

Yield 24 strawberries

Number Of Ingredients 6

12 oz Great Value® Milk Chocolate Chips
2 tablespoons coconut oil
24 strawberries
⅓ cup cookie crumb
berry sauce, for drizzling
3 oz Great Value® Mini Sugar Pearls

Steps:

  • Line a baking sheet with parchment paper.
  • In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
  • Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
  • Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with sugar pearls.
  • Refrigerate until set, about 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 122 calories, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 12 grams

CHOCOLATE COVERED STRAWBERRIES: CURSE OF THE BLACK PEARL RECIPE BY TASTY



Chocolate Covered Strawberries: Curse Of The Black Pearl Recipe by Tasty image

Here's what you need: milk chocolate chips, coconut oil, strawberries, crushed nuts, berry sauce, Great Value® Mini Sugar Pearls

Provided by Codii Lopez

Categories     Desserts

Yield 24 servings

Number Of Ingredients 6

12 oz milk chocolate chips
2 tablespoons coconut oil
24 strawberries
⅓ cup crushed nuts
berry sauce, for drizzling
3 oz Great Value® Mini Sugar Pearls

Steps:

  • Line a baking sheet with parchment paper.
  • In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
  • Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
  • Sprinkle each strawberry with crushed nuts, drizzle with berry sauce, and finish with sugar pearls.
  • Refrigerate until set, about 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 119 calories, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 11 grams

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