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Dark Chocolate Toffee Crusted Strawberries

Five fresh strawberries dipped in dark chocolate and generously coated with crunchy toffee pieces, ready to eat.
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A recipe for fresh strawberries coated in a rich dark chocolate layer topped with crunchy homemade toffee pieces.

Ingredients

Scale
  • 1 pound fresh strawberries, washed and completely dried
  • 8 ounces dark chocolate (70% cacao or higher), chopped
  • 4 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon baking soda
  • 1/4 cup finely crushed toffee bits (store-bought or homemade)

Instructions

  1. Prepare the strawberries: Wash the strawberries and dry them thoroughly. Moisture prevents the chocolate from sticking. Place them on a parchment-lined baking sheet.
  2. Make the toffee: In a small heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup. Stir until the sugar dissolves.
  3. Bring the mixture to a boil without stirring. Cook until the mixture reaches 300 degrees Fahrenheit on a candy thermometer (hard crack stage). This takes about 5 to 8 minutes.
  4. Remove the pan from the heat. Quickly stir in the baking soda; the mixture will foam up. Stir just until combined.
  5. Pour the hot toffee mixture onto a separate, lightly oiled parchment-lined sheet. Let it cool completely, about 20 minutes.
  6. Break the cooled toffee into small, uneven pieces. Place these pieces in a zip-top bag and crush them further using a rolling pin until you have small, crunchy crumbles. Set aside.
  7. Melt the chocolate: Place the chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth. Alternatively, use a double boiler.
  8. Dip the strawberries: Hold each strawberry by the stem end. Dip the strawberry into the melted chocolate, rotating to coat about three-quarters of the berry.
  9. Immediately sprinkle the wet chocolate coating with the crushed toffee bits.
  10. Return the coated strawberries to the parchment-lined baking sheet.
  11. Chill: Refrigerate the strawberries for at least 30 minutes, or until the chocolate and toffee crust are firm.

Notes

  • Ensure your strawberries are completely dry before dipping; water causes the chocolate to seize.
  • If you prefer a thinner chocolate coating, add 1 teaspoon of coconut oil to the melted chocolate.
  • Store finished strawberries in a single layer in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://spoonswirl.com/dark-chocolate-toffee-crusted-strawberries/