Salted Caramel Chocolate Covered Strawberries

Salted Caramel Chocolate Covered Strawberries

Sweet meets salty when wrapped around a juicy strawberry! Recipe by Laura Bashar of Family Spice



  1. Line a baking sheet with parchment paper and set aside.
  2. Using a double boiler, slowly melt over medium-low heat:
    • 6 oz chocolate chips, dark
  3. You can also melt the chocolate in a microwave in 30-second increments, stirring each time until melted. Be careful not to burn the chocolate!
  4. Dip individually into the melted chocolate:
    • 12 average sized strawberries , completely dried
  5. Coat the strawberries, but do not completely immerse the berries in the chocolate. Lay each chocolate coated berry onto the prepared pan after dipping.
  6. In a medium saucepan, melt over low heat, stirring constantly:
    • 5 oz caramel squares , unwrapped
    • 1 1/2 tsp water
  7. Once melted, using a fork dip into the caramel sauce and drizzle in a zig zag pattern over the chocolate covered strawberries.
  8. Do not completely coat the strawberries in caramel, just a drizzle will do. You don’t want to lose any teeth on these babies.
  9. Sprinkle over the caramel covered strawberries:
    • 1/2 tsp kosher salt
  10. Chill strawberries until ready to serve. Remove them from the refrigerator 1-hour prior to serving for caramel to soften a little.

Prep Time: 10 min
Cook Time: 20 min
Inactive Time: 20 min chill time
Difficulty: Intermediate
Servings: 6
Serving Size: 2 strawberries

Serving Suggestions: Serve on popsicle sticks or skewers for the kids or with champagne for the adults!

Cooking Tips: • Use a good quality chocolate or you will have a grainy mess.

• Make sure your strawberries are completely dry before dipping them into the melted chocolate. Otherwise, the chocolate will not stick to the berries.

• These will keep in the refrigerator for 1-2 days. Just take them out of the refrigerator 1-hour prior to serving for caramel to soften a little.