Toffee Chocolate Covered Strawberries

For a truly decadent treat that’s surprisingly easy to whip up, look no further than these Toffee Chocolate Covered Strawberries. This recipe transforms simple fresh strawberries into an irresistible confection perfect for special occasions or a sweet indulgence.

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Prep Time 30

Chill Time 15

Total Time 30

Servings: 24 strawberries

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 pound fresh strawberries washed and thoroughly dried (approximately 24-32)
12 ounces good quality semi-sweet or milk chocolate chips or finely chopped chocolate bars
2 tablespoons vegetable shortening optional, for a smoother melt
1/2 cup toffee bits store-bought or homemade

Optional toppings

chopped nuts
sprinkles
sea salt flakes

Equipment

Heatproof bowl
Saucepan
- Baking Sheet
Parchment paper or wax paper

Method

Gently wash your strawberries under cool running water. It's crucial they are completely dry before dipping in chocolate. Use paper towels to pat them dry thoroughly. For easier dipping, you can leave the stems on, or gently remove the leaves if preferred.
1 pound fresh strawberries
In a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn't touch the water), melt your chocolate chips. Stir gently and continuously until smooth. Alternatively, you can melt them in the microwave in 30-second intervals, stirring well after each, until just melted and smooth. If using, stir in the vegetable shortening to achieve a silkier consistency.
12 ounces good quality semi-sweet or milk chocolate chips, 2 tablespoons vegetable shortening
Once the chocolate is completely melted and smooth, stir in most of your toffee bits. Reserve a small amount for garnishing later if desired. Mix them in until they are evenly distributed throughout the chocolate.
1/2 cup toffee bits
Holding a strawberry by its stem or the leafy end, dip it into the melted toffee chocolate mixture, allowing excess chocolate to drip back into the bowl. Ensure the strawberry is mostly coated, leaving a small portion near the stem uncovered for a decorative look.
1 pound fresh strawberries, 12 ounces good quality semi-sweet or milk chocolate chips, 1/2 cup toffee bits
As you dip each strawberry, place it on a baking sheet lined with parchment paper or wax paper. This prevents them from sticking.
While the chocolate is still wet, sprinkle any reserved toffee bits, chopped nuts, sprinkles, or sea salt flakes over the tops of the strawberries. This is your chance to get creative!
1/2 cup toffee bits, chopped nuts, sprinkles, sea salt flakes
Once all the strawberries are dipped and garnished, place the entire baking sheet into the refrigerator for at least 15-30 minutes, or until the chocolate is completely set and firm.

Notes

Store in an airtight container in the refrigerator for 2-3 days. Do not freeze.