These Cookies and Creme Strawberries are a delightful twist on a classic treat! Juicy strawberries are dipped in a rich, creamy cookies & creme chocolate coating, then finished with a drizzle of chocolate syrup for the perfect balance of sweetness and crunch. A simple yet irresistible dessert for any occasion!
Whether it’s for a special occasion or spicing up a classic, these Cookies and Cream Strawberries are guaranteed to blow your mind. This was an idea I came up with as I was trying to think of something special for Valentine’s Day and it did not disappoint. Make this for your Valentine or a snack for yourself and watch your tastebuds thank you later.
Ingredients You’ll Need:
- Strawberries: This dessert wouldn’t be possible without them. Find the most red and juicy looking Strawberries you can find at the store.
- Hershey’s Cookies and Creme Chocolate: The best chocolate on the planet and for good reason. You’ll need about 5 King size bars, which should covered about 1-1.5 Lb of strawberries.
- Crisco Shortening: Shortening helps melt the chocolate when warming in the microwave. Without doing so you can possibly cook your chocolate rather than melting it and it’ll result in a cake type texture.
- Vinegar: To ensure you properly clean your strawberries using Vinegar helps kill the bacteria and breaks down the pesticides.
- Baking Soda: Also used to clean the strawberries, Baking Soda loosens the debris from the strawberries and eliminates pesticides chemicals.
How To Make Cookies and Creme Strawberries:
- Clean the Strawberries: In a large bowl, mix water, vinegar, and baking soda. Soak strawberries for 2–3 minutes, then strain and pat dry.
- Prep for Dipping: Insert a toothpick into each strawberry and arrange on a baking pan.
- Melt the Chocolate: In a microwave-safe bowl, combine shortening and cookies & creme chocolate. Microwave in 30-second intervals, stirring until smooth.
- Dip & Set: Coat each strawberry in melted chocolate.
- Place on a parchment-lined baking pan, and freeze for 10 minutes. Repeat if desired.
- Serve & Enjoy: Remove toothpicks, drizzle with chocolate syrup, and serve!
FAQ:
Why do I need to insert a toothpick into the strawberries?
- The toothpick makes dipping easier and keeps your hands clean while coating the strawberries evenly.
Can I double-dip the strawberries for a thicker coating?
- Yes! After the first dip, freeze for 10 minutes, then re-dip in the leftover melted chocolate before freezing again.
How long do these chocolate-covered strawberries last?
- They are best enjoyed the same day, but you can store them in an airtight container in the refrigerator for up to 24 hours.
Why is my chocolate not sticking to the strawberries?
- Make sure the strawberries are completely dry before dipping, as moisture can prevent the chocolate from adhering properly.
How can I decorate them?
- Drizzle with chocolate syrup, white chocolate, or sprinkles for an extra touch of flavor and style!
Cookies and Creme Strawberries
Equipment
- Large Bowl
- Strainer
- Medium Bowl
- Toothpicks
- Parchment Paper
- Baking Pan
Ingredients
- 1.5 Lb Strawberry
- 5 Hershey’s Cookies and Creme Chocolate King Size
- 2 Tbsp Crisco Shortening
- Milk Chocolate Syrup
- Vinegar
- Baking Soda
Instructions
- In a large bowl, combine strawberries, water, vinegar, and baking soda. Mix for 2–3 minutes, then strain and pat dry.
- Insert a toothpick into the crown of each strawberry and arrange them on a baking pan. Set aside.
- In a medium microwave-safe bowl, combine shortening and cookies & creme chocolate. Melt in 30-second increments, stirring after each interval until smooth.
- Dip each strawberry into the melted chocolate, then place on a parchment-lined baking pan.
- Freeze for 10 minutes. If you have leftover chocolate, repeat the dipping and freezing process.
- Transfer strawberries to a serving dish, drizzle with chocolate syrup, and enjoy!
