I am addicted to cookbooks. I love looking through recipes. I think it’s an addiction that has been passed down from generations~ my mother shares this addiction as does my grandma. I think we could even toss my great grandma and even my aunts into the mix as well. With this in mind, you can imagine my delight as I walked passed a table at the library with an entire stack of Southern Living there to keep… for a donation. I didn’t have any cash, but that sweet librarian told me I could take them if I brought some money with me next time. We are sort of frequent fliers at the library and I think she knew we would be in soon. I dug into the stack and carted off five or six with the most yummy food pictured on the cover. Which is were these strawberries are inspired from. They had me at Salted Caramel Strawberries. They however, dipped theres in mixed nuts, and I couldn’t do without dark chocolate. Both probably would have been divine and I could probably handle a layer of toasted coconut smothering all that caramel. Maybe next time. Anyways, seriously, yum.
- 20-25 large strawberries depending on size
- 40 caramels unwrappped (put the kids to work)
- 3 Tablespoons whipping cream
- 1/4 teaspoon salt
- 1/2 cups dark chocolate chips
- Sea salt optional
- wax or parchment paper
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Spread wax paper over counter or on cookie sheets and spray with cooking spray. Rinse strawberries. Pat them completely dry with paper towels (the caramel will not stick to damp strawberries).
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Microwave caramels, cream, and salt in a microwave-safe bowl at 50% power for 3 1/2 minutes or until smooth, stirring every minute. Dip strawberries halfway into caramel mixture. Place on prepared wax paper.
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Place chocolate chips in to a zip-loc bag. Microwave for thirty seconds. Take bag from microwave and use fingers to knead chips. Repeat until chocolate is melted. Cut a small piece off the corner of the bag and drizzle chocolate over strawberries. Sprinkle lightly with sea salt, if desired.
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Let stand for about ten to fifteen minutes or until set. Serve immediately or cover and chill. These are best used within eight hours, however ours were in the fridge for a day or two and my husband still adored them.
Adapted from Southern Living, April 2009 (no link available)
Participating in the Summertime Challenge at
I’m sharing this yumminess here!
Erin says
May 16, 2011 at 7:53 pmThese look so good! I’m right there with you. I love cookbooks (but only ones with pictures) =o)
Jasey @ Jasey's Crazy Daisy says
May 17, 2011 at 2:42 amErin, I agree, pictures make the books!
Christine @ craftygeordi.blogspot.com says
May 18, 2011 at 2:22 pmmmmmm, I’ll bet this would be divine with some fleur de sel also. I think you can find this at Cost Plus…..looks so yummy!
Jasey @ Jasey's Crazy Daisy says
May 18, 2011 at 2:27 pmChristine, I will have to try that! I think I would really like it if its not quite as strong as Sea Salt.
Holly says
May 20, 2011 at 7:11 pmOh my word, you temptress! That looks decadent!
Visiting from Serenity Now.
❀ⒹⒺⒺ❀ says
May 20, 2011 at 5:32 pmWow that sure does look yummy.
Dee
Brook says
May 22, 2011 at 11:34 pmIt sounds like our families have a common love for cookbooks! These look divine! I asked my husband to make them for me instead of a cake for my birthday in July. 🙂
Riva says
May 26, 2011 at 5:00 pmYummy!!! I have got to try this!! 🙂
Cassie @ Primitive & Proper says
May 26, 2011 at 5:04 pmgreat idea- i haven’t tried them with caramel on them.
Debbi Does Dinner Healthy says
May 28, 2012 at 5:21 pmI just made these and they are awesome! I was pleased at how easy and quick the whole process went. Thanks!!
Jasey @ Jasey's Crazy Daisy says
May 28, 2012 at 10:38 pmDebbi, so glad to hear you enjoyed this recipe! I haven’t made them for awhile, maybe I need to fix that!
Jenna Brussee says
February 11, 2014 at 2:42 pmMmmm these look amazing!! Pinning so I can give them a try.