Salted Caramel Dark Chocolate Strawberries
Salted Caramel Dark Chocolate Strawberries
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  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Adapted from Southern Living, April 2009 (no link available)