Caramel Drizzled Chocolate Strawberries

Alright, let me tell you about the time I first combined chocolate and caramel with strawberries—it was like discovering a secret treasure hidden in plain sight! The silky chocolate coating gives way to juicy, sweet strawberries, and then that rich caramel drizzle just ties everything together with a little dance on your taste buds. Honestly, it’s the kind of treat that makes any day feel special, whether you’re celebrating or just craving something a little fancy. Plus, once you get the hang of it, these are so easy to whip up that you’ll wonder why you haven’t been making them forever. Trust me, your kitchen is about to smell like dessert heaven in no time!

Quick Facts

• Yield: Serves 12
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 pint fresh strawberries (about 12 large)
• 8 ounces semi-sweet chocolate chips or chopped chocolate
• 1 teaspoon coconut oil (optional, for smoother chocolate)

For the Sauce / Garnish:

• ½ cup caramel sauce (store-bought or homemade)
• Sea salt flakes (optional, for sprinkling)

How I Make It

Step 1:

First things first, gently wash your strawberries and pat them completely dry with paper towels. This is super important because any water on the berries can cause the chocolate to seize up and not stick properly.

Step 2:

In a microwave-safe bowl, melt the chocolate chips with the teaspoon of coconut oil in 20-second bursts, stirring well after each session. The coconut oil helps the chocolate melt smooth and shiny—yum!

Step 3:

Once melted, dip each strawberry into the chocolate, swirling to coat most of the berry but leaving the top green part exposed so you have a cute little “handle.” Hold it over the bowl for a second to let excess chocolate drip off.

Step 4:

Place dipped strawberries on a parchment-lined baking sheet. Then pop them in the fridge for about 15 minutes so the chocolate can set up nicely before moving to the next step.

Step 5:

Warm the caramel sauce just slightly in the microwave or on the stovetop—just until it becomes pourable but not too hot or runny. Using a spoon or a piping bag, drizzle the caramel over the chilled strawberries in a pretty zigzag pattern.

Step 6:

Optional but highly recommended: sprinkle a few flakes of sea salt over the warm caramel. This little salty-sweet combo is irresistible. Let everything sit for another 10 minutes to set before serving.

Variations & Tips

• Use white or dark chocolate instead of semi-sweet for a flavor twist.
• Add a sprinkle of chopped nuts or crushed cookies on the chocolate before it sets for extra crunch.
• If caramel is too thick, stir in a teaspoon of warm cream to loosen it.
• For a boozy twist, add a splash of bourbon or rum to your caramel sauce.
• Don’t rush drying the strawberries; wet berries = clumpy chocolate.
• Store leftovers in the fridge but bring to room temp 15 minutes before eating for perfect texture.

How I Like to Serve It

I love presenting these chocolate caramel strawberries on a pretty platter for Valentine’s Day or dessert at a cozy dinner party. They’re also a fantastic after-school treat for kids or a secret indulgence with afternoon tea. When berries are at their freshest in spring and summer, this dessert feels like a little celebration of the season’s best flavors.

Notes

• Keep leftover strawberries refrigerated and consume within 2 days for best freshness.
• If chocolate hardens too quickly while dipping, gently rewarm it using short microwave bursts.

Closing: Honestly, once you’ve tasted these, you’ll see why caramel drizzled chocolate strawberries become a go-to for anytime you want a little bit of magic in the kitchen!