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Chocolate Covered Strawberries with Oreo Pudding Cups Recipe

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3.9 from 13 reviews

Delight in these elegant and easy-to-make Chocolate Covered Strawberries served with a creamy chocolate pudding and crushed Oreo base. Perfect for parties or a sweet treat, this recipe combines fresh strawberries dipped in rich orange candy melts with a decadent chocolate pudding topped with crushed Oreos for a delightful contrast in textures and flavors.

Ingredients

Strawberries

  • 24 fresh strawberries, rinsed and dried

Chocolate Coating

  • 1 bag Orange Candy Melts (approx. 12 oz)

Pudding Cups

  • 1 large box chocolate pudding mix
  • 3 cups milk
  • Crushed Oreos (enough for 24 servings, approx. 48 TB)

Other Supplies

  • Parchment paper
  • Plastic sandwich bag
  • Cooking spray (optional, for parchment paper)
  • Rubber spatula
  • Small pan for melting candy melts
  • Clear serving cups

Instructions

  1. Prepare Strawberries: Rinse the strawberries thoroughly and pat them dry on a paper towel to remove all moisture, which helps the chocolate adhere better.
  2. Set Up Workspace: Line a baking sheet or pan with parchment paper to catch drips and make cleanup easy. Place the strawberries on the side. For stability, you can spray the pan with cooking spray before laying the parchment or use magnets to keep it from rolling up.
  3. Melt Candy Melts: In a small pan over low heat, melt the Orange Candy Melts, reserving about 15-20 melts before melting the rest. Stir constantly with a rubber spatula to ensure even melting and avoid burning. This should take about 5 minutes.
  4. Dip Strawberries: Holding the pan at an angle, dip each strawberry by its stem into the melted candy to coat both sides evenly. Place each dipped strawberry on the parchment paper to set.
  5. Let Chocolate Set: Allow the strawberries to rest at room temperature until the coating hardens completely.
  6. Prepare Drizzle Bag: Cut a small tip off a plastic sandwich bag, leaving the other end uncut.
  7. Melt Reserved Candy Melts: Repeat the melting process with the reserved candy melts on low heat, stirring constantly. Pour the melted candy into the uncut side of the sandwich bag.
  8. Drizzle Strawberries: Using a dish towel to protect your hands from heat, gently squeeze the candy melt from the bag’s sealed end and drizzle over the set strawberries in a decorative side-to-side motion. Let drizzle set.
  9. Prepare Pudding Cups: Add 2 tablespoons of crushed Oreos to the bottom of each clear serving cup.
  10. Make Pudding: Prepare the chocolate pudding according to package directions using 3 cups of milk.
  11. Assemble Cups: Pour the pudding over the crushed Oreos in each cup, then top with additional crushed Oreos for added texture.
  12. Garnish and Chill: Place one chocolate-covered strawberry in the center of each pudding cup. Refrigerate the assembled cups until ready to serve, allowing pudding to set fully and flavors to meld.

Notes

  • Make sure strawberries are completely dry before dipping to prevent the chocolate from seizing.
  • Using low heat and constant stirring prevents the candy melts from burning or becoming grainy.
  • If parchment paper does not stay flat, lightly spray the pan with cooking spray before placing the paper, or secure edges with magnets.
  • Use a dish towel as a heat shield when squeezing the hot melted candy from the bag for the drizzle.
  • These treats are best served the same day but can be refrigerated for up to 2 days.

Find it online: https://cookedbysarah.com/chocolate-covered-strawberries-with-oreo-pudding-cups-recipe/