Chocolate Covered Strawberry Carrots

These little Spring Dessert Pudding Cups were a last minute type of dessert to go along with our Easter celebrations this past weekend. I saw a photo on my friend Kenneth’s Facebook of some Easter cupcakes that he had made and totally fell in love with them. 

They were little bunny butts and “carrot” strawberries stuck down in “dirt” cupcakes. They were too cute and I knew that I had to make some of those strawberry “carrots”.

And Chocolate is exactly what’s happening in this posts!

Then I remembered that I had seen some Easter “Bunny Butt” pudding cups over on  Heather’s Blog (Hezzi-D’s Books and Cooks) and decided to combine the two!

I couldn’t find any orange candy melts because our store always seems to be sold out of the orange when I need it. {I really need to stock up on it next time I see it!} So I used yellow and red candy melts to get my orange for the “carrots”.

I filled my bowl with the yellow and then just added a few of the red.

Melt the candy melts according to the package directions (read those directions, I don’t want to get in trouble if you mess up your candy melts!) I normally melt mine in 30 second bursts in the microwave, stirring after each burst until they’re all melted.

And of course, be careful. That freaking bowl is gonna be hot at fire.

Let that chocolate/candy melt goodness cool for just a moment and  go ahead and pick out some perfect strawberries (after they’ve been rinsed and dried of course).

Next, holding them by the green tops, dip them (one at a time) into the candy melts.

Let the excess drip off of the strawberry and back into the bowl.

Lay them onto wax paper to cool and harden.

After you’ve dipped all of them, fill a plastic baggie with the remaining bit of chocolate/candy melts. Snip the end of the bag and drizzle chocolate candy onto each berry!

Let harden.

Next, fill your little serving containers with your favorite chocolate pudding. I went with the box kind because I haven’t mastered homemade pudding yet {and sometimes I’m just lazy and in a hurry} but you could certainly use homemade if wanted to!

Looking for a homemade chocolate pudding recipes? You can find some here:

Sprinkle on some crushed Oreos….yep….store bought again. But if you’re still going the homemade route you can make homemade ones too!

After that, just push a carrot….I mean a strawberry down into the “dirt” and you’re all done!

Just pop these little cuties into the fridge until you’re ready to serve them!

Chocolate Covered Strawberry Carrots

Yield: Makes 6 Small Pudding Cup Desserts

Prep Time: 15 minutes

Chill Time: 30 minutes

Total Time: 45 minutes

These cute spring dessert pudding cups are topped with easy to make Chocolate Covered Strawberry Carrots! They're the perfect dessert for celebrating Easter or Springtime! 

Print

Ingredients

• 6 large strawberries, rinsed and dried
• 12 oz Orange candy melts (or Yellow Candy Melts with a few Red mixed in)
• 12 Oreos, crushed
• 1 large box of instant chocolate pudding (5.9 oz)
• 3 cups cold milk

Instructions

1. Melt the candy melts according to the package directions. 
2. Hold each strawberry by the green top and dip into the orange candy melts. Let it cover all of the strawberry except for the green top. Let the excess drip off.
3. Sit each strawberry onto wax paper to dry. (or parchment paper)
4. After you've dipped all of them, fill a plastic baggie with the remaining bit of chocolate/candy melts. Snip the end of the bag and drizzle chocolate candy onto each berry!
5. Let harden.
6. In a large bowl, whisk together the pudding mix and milk until it starts to thicken.
7. Pour the pudding into serving dishes.
8. Sprinkle the crushed Oreo cookies onto the top of the pudding.
9. Finally, stick a "carrot" strawberry into the center of the pudding cup.
10. Place them into the fridge until you're ready to serve them!

This recipe is being linked up/featured on Christy Jordan’s Southern Plate Easter Link ups