Dark And White Chocolate Drizzled Caramel Popcorn

Dark And White Chocolate Drizzled Caramel Popcorn

Caramel popcorn is a great treat, but when you want to take it to the next level, you add chocolate. This takes it from a fun treat to something wonderfully decadent. This dark and white chocolate drizzled caramel popcorn takes some time to make, but your family will love it.

The part that takes the longest is making the caramel popcorn. It’s not really all that difficult, but it is time consuming. If you want an easy cleanup, you may want to get one or two of those disposable aluminum roasting pans. The high edges will help when you need to stir the popcorn. Any roasting pan will do the job if you have one.

Start by making the popcorn. I used my Stir Crazy popcorn popper. It took two rounds to make as much as I wanted. Put the popcorn into your roasting pan as you make it so that you can see when you have enough. This way it’s ready to go when your caramel is hot. Do not line it with aluminum foil… the caramel will stick too much to it and make stirring very difficult. It’s not worth the trouble.

Once the popcorn is made, start on the caramel and preheat your oven to 250 degrees F.

Melt one cup of butter in a saucepan. Add two cups of brown sugar, half a cup of corn syrup, and a teaspoon of salt. Bring this whole thing to a boil. Stir constantly so that it mixes well as it comes to a boil.

caramel ingredients

Once all of this is boiling, stop stirring and allow to boil for 4 minutes. Remove from heat and stir in baking soda and vanilla extract.

Pour the hot caramel all over the popcorn. Quickly stir the popcorn and caramel together. The caramel will not perfectly coat the popcorn at this time – that’s a part of what happens while you cook this in the oven.

caramel popcorn

Place the caramel popcorn in the oven and bake for one hour, removing from the oven every 15 minutes to give it a good stir. This will help coat the popcorn more thoroughly.

Allow the popcorn to cool. Break apart the chunks once it has cooled.

Now you get to add the chocolate! Spread the popcorn out in a single layer. You can spread it on a baking sheet lined with parchment paper at this point, and cleanup will be easier. I kept some of my popcorn as plain caramel corn, which made it easier to spread out. Besides, caramel popcorn without chocolate is yummy too!

Melt a half cup of white chocolate with a teaspoon of coconut oil in 30 second increments in your microwave, stirring between rounds until smooth. Drizzle the white chocolate back and forth across the popcorn.

white chocolate caramel popcorn

Do the same with the dark chocolate. I used a spoon to make it easier to drizzle the chocolate.

dark chocolate caramel popcorn

The chocolate will harden if leave it out, but if you want to speed things up, pop the baking sheet into the refrigerator for a half hour or so. It’s not a good place to store popcorn, though. Not that your family is likely to give you a chance to store the popcorn once they see it.

Dark And White Chocolate Drizzled Caramel Popcorn

Dark And White Chocolate Drizzled Caramel Popcorn
  • 3/4 cup popcorn kernels
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate
  • 1/2 cup dark chocolate
  • 2 tsp coconut oil, divided
  1. Pop the popcorn. This may take more than one round, depending on how you make it. Place popped popcorn in a roasting pan and put aside. You may need two pans to make stirring easier.

  2. Preheat oven to 250 degrees F.

  3. Make the caramel. Melt butter in a saucepan over medium heat, then add brown sugar, corn syrup, and salt. Stir constantly until this mixture comes to a boil.

  4. Allow mixture to boil for 4 minutes without stirring.

  5. Remove from heat and add in baking soda and vanilla extract. Stir well, then pour over the popcorn. Stir the popcorn well to start coating. Coating will not be complete at this stage.

  6. Place popcorn in oven and bake for one hour. Remove from oven every 15 minutes and give the popcorn a good stir. This will help coat the popcorn more evenly.

  7. Remove from oven and allow popcorn to cool. Break up the large chunks of caramel popcorn when it is cool.

  8. Spread the caramel popcorn out in a single layer on a baking sheet covered in parchment paper.

  9. Melt the white chocolate with 1 tsp of coconut oil in a bowl. Use the microwave in 30 second increments, stirring between rounds. Drizzle melted white chocolate across the caramel popcorn using a spoon.

  10. Melt the dark chocolate with 1 tsp of coconut oil in a bowl. Use the microwave in 30 second increments, stirring between rounds. Drizzle melted dark chocolate across the caramel popcorn using a spoon.

  11. Allow chocolate to solidify. You can speed this up with about 30 minutes in the refrigerator, but do not store the popcorn in the fridge. Move into a serving bowl or storage container when the chocolate is solid.

Strawberry Lemonade Bark

Strawberry Lemonade Bark

I’ve been spending some time thinking about what treats to make for my family for Valentine’s Day. My kids are a little spoiled when it comes to decent quality chocolate – they can’t stand the cheap stuff sold in heart boxes by most companies this time of year. I can’t say I blame them – most of that is pretty awful.

This year I decided to start out with some strawberry lemonade bark. I like the color combination that white chocolate and freeze dried strawberries bring for a Valentine treat. Like any other chocolate bark, it’s also very easy to make. I used white chocolate chips because they work well enough for this kind of treat.

Strawberry Lemonade Bark supplies

I chose a combination of lemon extract and citric acid for the lemonade flavoring in the white chocolate. The lemon extract gives the flavor a good start, and the citric acid brings a nice tartness to the chocolate.

Amounts don’t have to be precise. Taste the white chocolate as you add in the lemon extract and citric acid so that you get the right tartness for your preferences. I like thinks pretty tart, but my youngest daughter hates anything sour so I have to be careful.

Mix the lemon extract and citric acid into the melted white chocolate thoroughly. The citric acid takes some work to mix in smoothly, but it’s worth it.

Once the white chocolate is sufficiently lemony for your tastes, spread it in a thin layer on a parchment paper covered baking sheet. This doesn’t have to be perfectly smooth – chocolate bark looks good with a little roughness. Make sure no sections are too thick.

spread lemon chocolate

Sprinkle the freeze dried strawberries all over the white chocolate. The large pieces can be moved around so they aren’t too thick in any one area. Tap them lightly into the chocolate so that they stay in place.

strawberries on lemon chocolate

There will be strawberry powder in the bottom of the bag. I did what I could to sprinkle the powder over as much of the chocolate as possible. It gives a nice color and flavor to those areas not covered by larger pieces.

Refrigerate for one hour, then break into serving size chunks.

Strawberry Lemonade Bark broken

You could also do this in molds, but I like the rough look of broken bark. Amazon carries a nice selection of heart shaped silicone molds for chocolate.Strawberry Lemonade Bark

Strawberry Lemonade Bark
  • 11 oz white chocolate chips
  • 1 tbsp lemon extract
  • 1/2 tsp citric acid or to taste
  • 0.52 oz bag freeze dried strawberries
  1. Prepare a baking sheet by covering it with parchment paper.

  2. Melt white chocolate chips in microwave using 30 second increments and stirring between rounds. Chocolate should become smooth.

  3. Mix lemon extract into melted white chocolate and stir thoroughly to combine. Add citric acid to taste.

  4. Spread white chocolate in a thin layer over the baking sheet.

  5. Sprinkle freeze dried strawberries over the white chocolate, moving large pieces as needed for a good distribution. Use strawberry dust in package as well. Tap large strawberry pieces lightly into chocolate.

  6. Refrigerate for one hour to solidify chocolate. Break into chunks and serve.

Chocolate Covered Marshmallow Pretzels

Chocolate Covered Marshmallow Pretzels

Ever have one of those days where you just look at an ingredient in your pantry and wonder what to do with it? That happened to me the other day. I bought some marshmallow fluff on a whim a few weeks ago, and nothing had happened with it yet. It was time. I looked around the pantry for a little, and settled on chocolate covered marshmallow pretzels.

As with any chocolate dipped treat, these are pretty easy to make. The most important thing to do is make sure that you freeze the pretzels well after dipping them in the marshmallow fluff. The whole thing goes a lot better if the fluff is frozen solid.

The other thing to remember is that it is very easy to break pretzel rods. Marshmallow fluff is stiff enough to do that if you aren’t careful during the dipping process.

I chose pretzel rods because they’re easy to hold after dipping. If you want to do this with pretzels in the traditional knot, I’d suggest spooning the fluff onto them and coating the whole thing.

The first few pretzel rods were simple to dip. Poke them into the fluff, pull them back out, and they’re nicely coated. Allow a generous portion of marshmallow fluff to remain on the pretzel, or the other flavors will overwhelm the marshmallow.

marshmallow fluff with pretzel

After those first few, however, the fluff needs a good stir, and you’ll probably need to use a spoon to get the fluff onto enough of the pretzel rod.

Place each fluff dipped pretzel rod onto a baking sheet covered in parchment paper. Work quickly, as the marshmallow fluff will slowly puddle to the sides of the pretzels. Freeze as soon as possible for at least an hour.

fluff dipped pretzels

Prepare a second baking sheet by covering it with parchment paper. You can’t reuse the one that the pretzel rods covered in marshmallow fluff are on in the freezer right now – the fluff will sometimes remain behind as you pick up the rods to dip in chocolate. It’s much neater to use a second baking sheet instead.

Melt your chocolate in the microwave in 30 second increments with some coconut oil to help it run more smoothly. Stir between rounds until the chocolate is smooth.

Check on the frozen pretzel rods. If the marshmallow fluff pulls smoothly off the parchment paper, they’re ready for dipping. If it sticks, they need more time.

Working quickly, dip each pretzel rod in the chocolate and place on the second baking sheet. Cover the marshmallow fluff section completely. Add sprinkles if desired. If the marshmallow fluff starts sticking, they need to go back into the freezer for at least 10-15 minutes before you continue dipping. Place all the rods into the refrigerator or freezer once you’re done dipping them to solidify the chocolate.

Chocolate Covered Marshmallow Pretzels

Eating these chocolate covered marshmallow pretzels frozen is the most fun. The marshmallow fluff is nicely chewy when frozen. They taste great at room temperature too. Marshmallow fluff will try to escape out of any gaps in the chocolate if you keep these at room temperature.

Chocolate Covered Marshmallow Pretzels

Chocolate Covered Marshmallow Pretzels
  • 10 pretzel rods
  • 1 container marshmallow fluff
  • 8 oz chocolate chips
  • 2 tsp coconut oil
  1. Prepare two baking sheets by covering them with parchment paper. You will need one for the first part of this recipe, and the second later on.

  2. Dip each pretzel rod in the marshmallow fluff. The fluff will need to be stirred regularly with a spoon, and you may need to use a spoon to spread the fluff further onto the pretzel rods. Place each one on the first baking sheet, making sure the fluff covered portions do not touch.

  3. Freeze them for at least one hour, or until the marshmallow fluff pulls cleanly off the parchment paper when the pretzel is picked up.

  4. Melt the chocolate chips and coconut oil together in the microwave in 30 second increments, giving a quick stir between rounds, until smooth.

  5. Working quickly, dip the frozen fluff covered pretzel rods in the chocolate. Cover the marshmallow fluff completely. Add sprinkles if desired. If the fluff starts to stick to the parchment paper, put them back into the freezer for 10-15 minutes, then continue dipping.

  6. Refrigerate or freeze the chocolate covered marshmallow pretzels to solidify the chocolate. These can be served frozen or at room temperature.

Chocolate Covered Popcorn With Nerds

Chocolate Covered Popcorn With Nerds

Popcorn can be a nice, healthy treat. Well, healthy until you coat it with chocolate and add in a bunch of Nerds candy. Then, maybe not so healthy. But healthy isn’t the point of making chocolate covered popcorn with Nerds. Fun is.

This was made as a fun surprise for my kids. They had no idea that I had made it until I pulled it out of the cabinet. That’s one of the fun parts of having kids in school – they’re easy to surprise because they aren’t always home with you. They already know I like Nerds with chocolate ever since I made the Chocolate Covered Marshmallow Monsters, which also had Nerds as a topping.

I used dark chocolate for this recipe because it’s my favorite. If you want to go for looks, try it with white chocolate. The Nerds should show up better that way too.

I made a bunch of popcorn with my Stir Crazy popcorn popper. That leaves a little oil on the popcorn, but really not enough to notice. I wouldn’t recommend using store bought microwave popcorn for this recipe as I’m not at all sure what the butter flavoring would do to the taste.

If you really want to microwave your popcorn, you can prepare plain popcorn for the microwave. Pour about a quarter cup of popcorn kernels into a lunch size paper bag. Fold the end over a time or two and place in the microwave. Cook about as long as you would store bought microwave popcorn – maybe two minutes. You’ll know it’s done when the popping slows down enough.

Don’t burn popcorn in the microwave. My daughter has a friend who prefers it that way and did it once at my house. We had to open all the windows on a cool day because it smelled so awful. She was happy, though. I tried some, and it tasted as bad as it smelled.

When you have enough popcorn made, it’s time to prepare the chocolate. Place the popcorn in a large bowl, bigger than it looks like the popcorn needs. You’ll be doing a lot of stirring.

Melt the chocolate in the microwave in 30 second increments, stirring between rounds, until it’s completely melted. Pour over the popcorn and stir a few times.

Chocolate on popcorn

Add in the Nerds candy after those first few stirs. Now you really want to stir things up, so that the popcorn is thoroughly coated.

chocolate popcorn with Nerds

If you’re using dark chocolate, you won’t be able to see the Nerds in there very well. That’s okay – you’ll still taste them, and that’s all you need.

Spread the chocolate popcorn out on a baking sheet that has been covered in parchment paper. The better you spread it out, the easier it will be to break into chunks later. Refrigerate until the chocolate has solidified, perhaps 15-30 minutes.

chocolate popcorn cooling

Break up the clumps and put into a container. I used an old gallon pickle jar I had around the house. They’re pretty useful sometimes, so I keep a few.

The chocolate covered popcorn with Nerds was a big hit with the kids. We adults liked it too.

Chocolate popcorn with Nerds

Chocolate Covered Popcorn With Nerds
  • 5 cups popped popcorn
  • 8 oz dark chocolate chips or chopped into small pieces
  • 2 oz Nerds candy
  1. Place popcorn in large bowl with plenty of room for mixing. Cover a baking sheet with parchment paper.

  2. Place chocolate in small bowl and melt in 30 second increments until completely melted. Stir between rounds.

  3. Pour melted chocolate over popcorn and give a quick stir to lightly coat popcorn.

  4. Add in Nerds and keep stirring popcorn until thoroughly coated.

  5. Spread chocolate popcorn on covered baking sheet as well as possible. Refrigerate 15-30 minutes, or until chocolate has solidified.

  6. Break up large chunks of popcorn and place in storage container or serving bowl. Enjoy.

Recipe Notes

You can be very approximate with measurements in this recipe. It's very flexible.

Chocolate Dipped Marshmallows With Peppermint


Chocolate Dipped Marshmallows With Peppermint

My husband loves to get peppermint candy canes for Christmas. He doesn’t usually eat them, but they’re the traditional type, and so he really wants them in the house. The only problem is that I’m not that fond of them, and neither are the kids. They’d rather have the various flavored candy canes. And so I have to find something to do with the peppermint ones. The first thing I decided to make with them this year was some chocolate dipped marshmallows with peppermint.

These are extremely easy to make. The marshmallow size doesn’t matter. I used giant ones because I had them on hand, but regular marshmallows would work fine too. Miniature marshmallows might be a bit tedious to use.

This would also work well with white chocolate. More of a peppermint in snow kind of look maybe as well. Personally, I like dark chocolate, so that’s where I went with this.

Unwrap the peppermint candy canes and place inside a ziploc bag. Crush them with a rolling pin or mallet. Don’t crush them too fine – you want small chunks, not just powder. Pour into a bowl.

crushed candy canes

Melt your chocolate and some coconut oil in the microwave, using 30 second increments. Stir between rounds until chocolate is smooth.

Dip one end of the marshmallows in the chocolate, then dip it into the crushed peppermint candy canes. I just did the tops and a little along the sides. You can dip the whole thing if you want, but I like the look of it this way.

dip marshmallows chocolate peppermint

Refrigerate for a half hour to an hour or until the chocolate has solidified.

The last few marshmallows probably won’t look as cute as the first ones, as you get more into the peppermint dust rather than the peppermint chunks. Don’t worry – they’ll still taste fine. If you’re going for presentation, give the ones that don’t look as good to the kids or eat them yourself. You know kids only care so much about how a treat looks, so long as it tastes good.

If you want to get a little extra fancy with the flavor, you can add some peppermint extract to the chocolate to intensify the whole peppermint flavor. This would make more of a peppermint bark on marshmallow kind of thing.

Chocolate Dipped Marshmallows With Peppermint

Chocolate Dipped Marshmallows With Peppermint
  • 6 peppermint candy canes
  • 10 oz chocolate chips white, milk or dark
  • 1 tbsp coconut oil
  • 1 bag large marshmallows (you won't use all of them)
  1. Cover baking sheet with parchment paper.

  2. Unwrap peppermint candy canes and place in ziplock bag. Lightly crush with a rolling pin or mallet. Pour into bowl.

  3. Combine chocolate chips and coconut oil in a microwave safe bowl. Melt in 30 second increments. Stir between rounds until smooth.

  4. Dip marshmallows in chocolate, then in crushed peppermint candy canes. Place peppermint side down on parchment paper.

  5. Refrigerate until chocolate is solid.

Recipe Notes

It may help to let chocolate partially solidify before dipping the marshmallows in peppermint. Don't let it get too hard.

Spooky Chocolate Treats To Make For Halloween

Spooky chocolate treats to make for Halloween

Halloween is one of my favorite holidays. You have every excuse to indulge in some candy at Halloween. My focus, of course, is on things I can do with chocolate. But why limit yourself to what comes home in the trick or treat bags, when there are so many great ideas for fun and spooky chocolate treats out there.

I’ve shared a few ideas here. Just to remind you, they’re:

Mint Chocolate Monster Milkshake

Chocolate Covered Marshmallow Monsters

Eye Scream Sundae

Chocolate Popping Frogs – Strictly speaking, I don’t make these guys for Halloween. I make them because my kids love Harry Potter, which makes chocolate popping frogs an awesome idea. But they work very well for Halloween too.

I have so many more ideas, but not enough time to do them before Halloween. They’ll have to wait until next year. For now, I’d like to share some ideas I’ve found across the internet.

Cookies and Brownies

Halloween cookies are a tradition for many families. They’re easy to make, and a few simple add-ins make them perfect for Halloween.

Halloween Spider Cookies

Halloween Witch Hat Treats

Halloween Brownie Bites

Pumpkin Chocolate Chip Cookies – not scary, but they look good.

Chocolate Dipped Treats

When you don’t have time to bake, dipping pretzels or fruit in chocolate may be easier. You can get pretty fancy if you want, but many of these look super easy.

Halloween Pretzels

Chocolate Pear Ghosts

Halloween Chocolate Apples

Monster Munch – this one isn’t so much chocolate dipped as it is chocolate coated, but near enough. Variations to suit whatever you have on hand should be easy enough.


Witches Brew Pudding

Graveyard Dirt Cups

Candy and Fudge

Halloween Fudge

Oreo Bat Truffles


Spider Web Cupcakes

Halloween Kitty S’more Trifles

I hope these ideas get you going to have a little fun making spooky chocolate treats for your family this Halloween. It’s so much fun surprising everyone with an unexpected treat. Other times it’s more fun making them together. Get creative with your use of ingredients and see how you can change these up for your family.

Chocolate Covered Marshmallow Monsters

chocolate covered marshmallow monsters

Kids love marshmallows. They especially love giant marshmallows, which is why I chose giant marshmallows for this Halloween treat. The size also goes better with the gummy eyes I used to make my chocolate covered marshmallow monsters.

marshmallows and eyes

These are easy and fun to make. You can use just about any small topping to make the monsters look interesting. I used Nerds and Pop Rocks for these, along with a little candy corn for decorations. The ones made with Pop Rocks have to be eaten fairly quickly – the Pop Rocks will lose their pop and get soggy after several hours.

Cake sprinkles would work well too. Sugar sprinkles don’t work too well, as they soak quickly into the chocolate. If the chocolate is close to solid they may work out better.

Lightly crushed pretzels are another option I considered but didn’t try. I think the bit of salt would go well with all the sweet this treat has.

You could also use colored candy melts rather than chocolate to give your monsters an interesting color. I prefer chocolate, so I didn’t.

I make these over a baking sheet for easy cleanup. It keeps most of the drips off the counter. When I’m done, the whole mess can be cleaned in the sink. It’s much faster than scrubbing countertops.

When you’re dipping the marshmallows, it’s easiest to have them on a popsicle stick. You can keep them on the stick for serving as well if you like. Dip the marshmallow into your melted chocolate. Use a spoon to pour a little chocolate around any areas that don’t go all the way in. I left the bottoms undipped – just a style choice.

dipped marshmallow

It took some work to figure out how to let these dry for a little before dipping into the toppings. If you dip the marshmallows into the topping when the chocolate is too melty, everything drips off.

I placed a bowl on my baking sheet, and used it to balance the freshly dipped marshmallows, with the popsicle sticks against the edge of the baking sheet. You can’t fit a lot of them using this method, but you can get a few. If the sticks won’t stay down, a bag clip attached to the baking sheet above the stick will help.

balanced marshmallows

Refrigerate the freshly dipped marshmallows for just a few minutes before rolling in the toppings. You don’t want the chocolate to completely solidify, but you want it solid enough to hold the toppings well. 2-5 minutes, depending on how warm your chocolate is, should be plenty. Carry the baking sheet carefully, or the marshmallows will fall over. No big deal, just prop them up again.

Pour your chosen toppings into a bowl, and roll the chocolate coated marshmallows in them. Coat them completely, but leave a bit of space for the eye or eyes.

If you cover the space where the eyes with toppings, take a clean popsicle stick and move them out of the way. Add a little chocolate if necessary before placing the eye.

clear space for eye

You will probably need to lay the chocolate covered marshmallow monster down on its back after adding the eye, so it doesn’t fall off. Depending on the toppings, you may get a slight flat spot back there, but it’s usually not too bad.

monsters on sticks

To add candy corn decorations or anything else that sticks out, stab the appropriate spot with a skewer or butter knife, then stick the item in.

Refrigerate your chocolate covered marshmallow monsters until solid. Give at least 20 minutes to an hour.

At this point you can remove the popsicle stick if you want to display the monsters sitting up. Then again, kids may like them better on a stick – food tastes better on a stick, right? These probably won’t last long either way once the kids see them.

chocolate covered monsters

Chocolate Covered Marshmallow Monsters
  • 10 oz chocolate chips
  • 1 tbsp coconut oil
  • 1 bag giant marshmallows you won't use all of these
  • popsicle sticks
  • assorted toppings Nerds, sprinkles, etc.
  • 1 package gummy or candy eyes
  1. Place chocolate chips and coconut oil in microwave safe bowl. Melt in 30 second increments, stirring between rounds.

  2. Place giant marshmallows on popsicle sticks.

  3. Dip marshmallows into chocolate. Use a spoon to pour chocolate over the marshmallow if the chocolate is not deep enough.

  4. Balance dipped marshmallows and give time for chocolate to partially solidify. This will help the toppings stay on. Refrigerate for 2-5 minutes to speed this up.

  5. Roll dipped marshmallows in selected toppings. Lay the marshmallow flat.

  6. Clear a space for the candy eye or eyes, then place eye. The marshmallow will need to remain flat so that the eye does not fall off as the chocolate solidifies.

  7. Cool finished marshmallows for at least 20 minutes or until the chocolate has completely solidified.

  8. Remove popsicle sticks if you want to stand the chocolate covered marshmallow monsters up, or keep on sticks if you want to serve them lollipop style. Kids won't care.

Disclosure: Some of the links in this post are 'affiliate links.' This means if you click on the link and purchase the item, I will receive an affiliate commission.

Crunchy Raspberry Chocolate Chunks

Crunchy Raspberry Chocolate Chunks

Raspberry and chocolate are two flavors that go very well together. They’re one of my favorite combinations. These raspberry chocolate chunks are very easy to make, even on a moment’s notice.

The key ingredient is freeze dried raspberries. I find these at Target or on Amazon. Using freeze dried raspberries means you don’t have to worry about spoilage. Melting chocolate, perhaps, but not spoiled raspberries.

freeze dried raspberries


Freeze dried raspberries have a wonderful taste. The freeze drying process brings out the flavor perfectly.

The first thing to do is break up the raspberries. The whole ones are a bit too much raspberry in one spot, in my opinion.

Pour the freeze dried raspberries into a ziploc bag. Seal it. Then take a smooth kitchen mallet and start tapping on them.

smash raspberries

Don’t go too wild on this. You don’t want a powder. You want small pieces and no whole raspberries. There will be some powder, and that’s fine. Keep it to a minimum.

Melt your chocolate in 30 second increments in the microwave or use a double boiler. Stir regularly. I use a semi-sweet chocolate for these because not all of my kids like their chocolate dark. They go well with just about any kind of chocolate.

Once the chocolate is completely melted, stir in the broken up raspberries. Mix well.

chocolate raspberries

You can put these into molds if you want a nice shape, or spoon into chunks. You may want a little more chocolate in the mix if you’re using detailed molds, as the raspberries won’t flow well into small details of the molds.

Refrigerate until solid.

Crunchy Raspberry Chocolate Chunks

Crunchy Raspberry Chocolate Chunks
  • 10 oz semi-sweet chocolate
  • 2/3 cup freeze dried raspberries
  1. Pour freeze dried raspberries into ziplock bag. Seal.

  2. Tap lightly with smooth kitchen mallet until whole raspberries are broken up. Do not pound into a powder.

  3. Melt chocolate in microwave in 30 second increments, stirring between segments, until smooth. Alternatively, melt chocolate in double boiler, stirring until smooth.

  4. Combine raspberries and chocolate. Mix thoroughly.

  5. Place parchment paper on baking sheet. Spoon small batches onto paper to make chunks.

  6. Alternatively, spoon mix into candy molds. Tap mold to fill details. You may need slightly more chocolate in the mix to fill the mold details well. If you want a smooth back, do not fill completely with raspberry chocolate mix. Use melted chocolate to top off the mold.

  7. Refrigerate until solid.

Easy Chocolate Fruit and Nut Clusters

easy chocolate fruit and nut clusters

I always like to joke about chocolate being a food group. It comes from the cacao bean, so it must be a vegetable, right? Ok, maybe not. Maybe it would be better to make some fruit and nut clusters to get a healthier treat.

These chocolate fruit and nut clusters are very easy to make, and as chocolate treats go, are on the healthy side. Nuts in moderation are pretty good for you. Unless you’re allergic, in which case, don’t try this one.

This gives you your sweet and salty fix in one go, along with a great crunch. If you’re trying to eat less chocolate, this will give you a bit of chocolate for that urge, but a larger portion of nuts.

These are super easy to make because you just choose a trail mix. I suggest that the trail mix not have really large nuts such as Brazil nuts to make them easier to eat. The trail mix also doesn’t need to have chocolate chips or M&Ms in it. Just nuts and dried fruit such as raisins or cranberries. I prefer dried cranberries for this recipe. The flavor goes better with chocolate.

add trail mix

You could also go with a single type of nut, such as peanuts or almonds. I prefer the variation you get with trail mix. You could also make your own mix by selecting your favorite nuts and dried fruits.

The mix I used includes dried cranberries, golden raisins, cashews, pepitas, sunflower seeds and almonds.

Adding in some coconut oil will make the chocolate a little thinner. This is good if you want a thin coat on the trail mix. Using coconut oil will mean that the finished chocolates should stay in the fridge. If it’s warm in your house, you’ll probably want to keep the chocolates in there anyhow.

I didn’t measure anything out for this recipe. It’s fairly easy to eyeball how much trail mix goes into the melted chocolate. If you put in too much trail mix, you just melt more chocolate and add it in.

mix chocolate and trail mixOnce it’s all mixed up, spoon up small clusters. How big depends on the look you’re going for. I go for small. They’re super quick snacks that way. You can use miniature cupcake wrappers to hold larger clusters, which is a great look for gifts or when you’re sharing with company. You don’t want people handling multiple pieces of chocolate when you’re sharing with a group.


Easy Chocolate Fruit and Nut Clusters
  • 10 oz 60% cacao chocolate
  • 1-2 tsp coconut oil optional
  • 2 cups trail mix
  1. Chop chocolate into small pieces. Melt in microwave in microwave safe bowl in 30 second increments until thoroughly melted, or melt in double boiler. If using coconut oil, melt with the chocolate. Total melt time should be about 2 minutes in the microwave, but may vary.

  2. Mix in trail mix. Stir until trail mix is thoroughly coated.

  3. Cover baking sheet with parchment paper. Spoon small portions of mix into piles on baking sheet. Refrigerate or freeze until solid.

Chocolate Popping Frogs

chocolate popping frogs

Fans of Harry Potter will remember the chocolate frogs, a popular treat that sometimes moved a little fast. They made a big impression on a lot of kids, so mine were delighted when I decided to have a go at making some at home. These chocolate popping frogs are a huge hit with my kids and their friends.

Obviously, there’s no way to really make them hop, unless you really are a wizard. But you can add Pop Rocks to chocolate, which gets the idea across and is a lot of fun.

We had to experiment a little to figure out which kind of chocolate worked best. In general, a darker chocolate seems to work better than milk chocolate. The Pop Rocks fizzed quite a bit more when being mixed into milk chocolate, which meant less popping when the kids ate the frogs.

You will also want to consider the age of the kids eating these treats. Some may not be up for a darker chocolate, and the milk chocolate will have to do.

And of course, you need frog molds. Amazon has a great selection of candy molds, and what it came down to for us was a combination of a frog shape we liked without it being too large. Yes, the movie ones are pretty big, but that’s not ideal for snacking.

These frogs are great if you want to have a Harry Potter themed party, a Halloween party, or anytime you think you can get away with putting chocolate popping frogs out on the table.

Pop Rocks can be a little hard to find at times, but I have a trick for this treat. When Halloween comes around, the dollar store by me gets bags of off brand popping candies. Pop Rocks by any other name do quite well in this recipe. They’re sold in a pouch with a bunch of tiny pouches to hand out to trick or treaters. Before Halloween, they’re a little cheaper than buying the same amount of Pop Rocks. After Halloween, they go on sale for $0.25 a pack, and that’s when I get my supply for the year.

It’s a bit of extra work opening all the packets, but I don’t worry about mixing the flavors. You don’t really notice the flavor of the Pop Rocks once they’re in the chocolate anyhow.

The first thing you do is melt your chocolate. I use a microwave safe bowl and melt the chocolate in 30 second increments in the microwave, stirring each time.

pop rocks in chocolateOnce the chocolate is melted, pour in the Pop Rocks. It takes quite a bit to get a good level of popping into the chocolate.

Stir them up and spoon into the frog molds. Tap the molds on the counter to get rid of as many bubbles as possible.

Refrigerate until firm, then pop out of the mold. You can keep them in the fridge if the weather is warm, just so they don’t melt too fast when guests grab them. If you want to get fancy you can print up a box for them, but I’ve never had anyone really care about the box. It’s chocolate! And Pop Rocks! In frog shapes! They usually don’t care beyond that.

Chocolate Popping Frogs

10 oz 60% cacao chocolate, chopped (or preferred chocolate)
1-2 oz popping candy

Melt chocolate in microwave in 30 second increments, stirring between rounds. When chocolate is smooth, add popping candy to taste, stirring until well mixed. Some popping of the candy is normal.

Spoon mix into frog molds. Tap on counter to remove bubbles and get a smooth finish on top.

Refrigerate until firm, about one hour, then remove from molds and prepare for the fun.

pop rocks frogs

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Disclosure: Gimme Chocolate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I also review or mention products for which I may receive compensation from other sources. All opinions are my own.

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