Are you tired of the same old chocolate-covered strawberries? It’s time to shake things up with a delicious twist: Strawberry Covered Chocolate!
On a recent Valentine’s Day, a follower left a comment under one of my videos, asking, “Instead of chocolate-covered strawberries, could you make strawberry covered chocolate?”
I really loved this idea but found myself pondering how to make it come true. Should I blend strawberries into a puree and dip the chocolate into it?
As I contemplated this, I glanced over to see my husband preparing tanghulu in the kitchen. Suddenly, inspiration struck. Yes, we could freeze strawberries and chocolate on bamboo sticks, creating a delightful treat reminiscent of chocolate-covered strawberry tanghulu.
This simple recipe, consisting of just 3 ingredients (strawberries, chocolate, and peanut butter), crafts a delightful and nutritious snack, elevating the classic combination of strawberries and chocolate to a whole new level!
Add Peanut Butter to Strawberry Covered Chocolate
If you’re looking to enhance the flavors of traditional strawberry and chocolate treats, you can incorporate some peanut butter to the chocolate. The peanut butter adds a rich, nutty flavor to the chocolate, creating a deliciously complex taste profile. This classic combination of chocolate and peanut butter is beloved by many for its delicious complexity.
Moreover, the peanut butter contributes to a smooth and creamy texture in the melted chocolate, enhancing its richness. Personally, I prefer using crunchy or chunky peanut butter over creamy varieties, as it adds an additional layer of texture to the snack, providing a satisfying crunch. However, feel free to skip the peanut butter entirely and use melted chocolate alone as the filling if desired.
When mixed together, the peanut butter and chocolate create a mixture similar to fudge. Alternatively, to maintain the crisp texture of the chocolate and the creamy consistency of the peanut butter, you can layer them separately onto the strawberry slices. This allows you to enjoy the distinct textures of each component while still savoring the harmonious blend of flavors.
My secret find: Sweetest Batch Strawberries
I’ve stumbled upon a hidden gem: Driscoll’s Sweetest Batch™ Strawberries. (I swear that this post is not sponsored!🫡)
These strawberries are an absolute revelation! They stand out as the best strawberries I’ve ever tasted, each one boasting a perfectly balanced aroma and an extra-sweet flavor.
I’ve spotted them at various local grocery stores, including Kroger, Meijer, and Whole Foods. Whenever I find them available, I make sure to stock up, often grabbing 3 or 4 boxes at a time. It feels like a stroke of luck when I manage to snag them before they sell out.
As much as I’m tempted to share this amazing discovery with my friends, I’m torn. On one hand, I want everyone to experience the joy of these strawberries; on the other hand, I fear they’ll be snatched up too quickly, leaving me empty-handed. 😂
In another word, you are super lucky to read this post carefully and find out my hidden gem😜. If you’re fortunate enough to come across these strawberries on your next grocery run, be sure to grab a box. You’ll thank me later!
EQUIPMENT
- Parchment paper (or wax paper)
- Baking sheet
- Knife and cutting board
- Microwave
- Bamboo sticks
- Freezer
INGREDIENTS
- 14 oz fresh strawberries (I used a box of Sweetest Batch Strawberries. They are very sweet, firm, and intensely red inside and out.)
- ¾ cup chocolate melting wafers (I used dark chocolate. You can also use semi sweet or milk chocolate melting wafers if you prefer a sweeter taste.)
- ⅓ cup peanut butter (I used crunchy/chunky peanut butter for a variety of texture. You can also use creamy peanut butter if you want a smooth texture.)
INSTRUCTIONS
1. Line a baking sheet with parchment/wax paper.
2. Wash the strawberries and cut off their tops. Slice each strawberry lengthwise into six slices. Divide the strawberry slices into two groups: one with larger slices and the other with smaller slices.
3. Arrange 18 larger strawberry slices in 6 rows on the parchment paper, with 3 slices in each row facing the same direction. Place the baking sheet with the strawberry slices in the freezer while you prepare the remaining ingredients.
4. Cut the remaining smaller strawberry slices into small dice.
5. Microwave ¾ cup of chocolate melting wafers until melted. (I typically microwave them at 50% power for 1 minute and 30 seconds in my microwave, but since microwaves may vary, please refer to the instructions on your chocolate melting wafers packaging. You can also use a double boiler.)
6. Add ⅓ cup of peanut butter into the melted chocolate, stirring until thoroughly combined. (If you find it difficult to be mixed, microwaving the mixture for 15 seconds can facilitate the process.)
7. Take the baking sheet out from the freezer, spread a thick layer of peanut butter chocolate mixture onto a row of strawberries. Position a bamboo stick in the center, then coat it with an additional layer of the peanut butter chocolate mixture. Finally, top with diced strawberries to cover the chocolate completely. Repeat with the other rows of strawberries.
8. Return the baking sheet to the freezer and let it freeze for 1 hour or more. Enjoy the strawberry covered chocolate once they are frozen.
My other dessert recipes you will also like:
Strawberry Covered Chocolate
Equipment
- Parchment paper (or wax paper)
- Baking sheet
- knife and cutting board
- Microwave
- bamboo sticks
- Freezer
Ingredients
- 14 oz fresh strawberries (I used a box of Sweetest Batch Strawberries. They are very sweet, firm, and intensely red inside and out.)
- ¾ cup chocolate melting wafers (I used dark chocolate. You can also use semi sweet or milk chocolate melting wafers if you prefer a sweeter taste.)
- ⅓ cup peanut butter (I used crunchy/chunky peanut butter for a variety of texture. You can also use creamy peanut butter if you want a smooth texture.)
Instructions
- Line a baking sheet with parchment/wax paper.
- Wash the strawberries and cut off their tops. Slice each strawberry lengthwise into six slices. Divide the strawberry slices into two groups: one with larger slices and the other with smaller slices.
- Arrange 18 larger strawberry slices in 6 rows on the parchment paper, with 3 slices in each row facing the same direction. Place the baking sheet with the strawberry slices in the freezer while you prepare the remaining ingredients.
- Cut the remaining smaller strawberry slices into small dice.
- Microwave ¾ cup of chocolate melting wafers until melted. (I typically microwave them at 50% power for 1 minute and 30 seconds in my microwave, but since microwaves may vary, please refer to the instructions on your chocolate melting wafers packaging. You can also use a double boiler.)
- Add ⅓ cup of peanut butter into the melted chocolate, stirring until thoroughly combined. (If you find it difficult to be mixed, microwaving the mixture for 15 seconds can facilitate the process.)
- Take the baking sheet out from the freezer, spread a thick layer of peanut butter chocolate mixture onto a row of strawberries. Position a bamboo stick in the center, then coat it with an additional layer of the peanut butter chocolate mixture. Finally, top with diced strawberries to cover the chocolate completely. Repeat with the other rows of strawberries.
- Return the baking sheet to the freezer and let it freeze for 1 hour or more. Enjoy the strawberry covered chocolate once they are frozen.
Video
