Ingredients
1 pint strawberries (to pick out half a pint of ripe, medium-sized, non-squished berries)
12 large marshmallows
12 oz baking chocolate (semi-sweet or bitter sweet, depending on preference), chopped coarsely
1 tsp corn syrup (optional, but adds shine and smooths consistency)
2 TB unsalted butter, softened to room temperature
2 TB hot tap water
Preferred Toppings
2 sheets graham crackers
6 Oreos, crushed
9 Thin Mints, crushed
Supplies
24 – 6” skewers or lollipop sticks
Double boilers (optional, if no double boiler use microwave method)
Instructions
1. Rinse berries and set out to dry thoroughly. Discard any over-ripe strawberries or ones with mushy spots.
2. Plan a ‘drying station’ ~ an upside down cardboard box poked with skewer holes works perfectly!
3. Crush desired cookie toppings. I put each cookie type into a bowl and used a mashed potato masher to thoroughly crush to a crumb consistency. Alternate ways to crush the cookies: 1. Use a mortar and pestle. 2. Place the cookies in a gallon ziplock bag and crush with a wooden rolling pin. 3. Use a food processor to pulse into crumbs. Arrange each topping on separate plates.
4. When berries are dry, pull off the leaves. Stick each marshmallow and each berry (upside down) onto a skewer.
Double Boiler Method
5A. Heat water in bottom pan of a double boiler until just before simmering. Add chopped chocolate to the top pan. Continue to heat, without allowing water to come to simmer, while stirring periodically. Stir thoroughly once chocolate begins to melt. [Continue to step 6]
Microwave Method
5B. In microwave-safe dish, heat chopped chocolate for 20 seconds on high. Then, heat in 10 second increments, stirring between each increment until chocolate is mostly melted.
6. Remove from heat (or microwave) when chocolate is lumpy but not completely melted. Stir until melted. Add room temperature butter, one tablespoon at a time. Stir thoroughly until melted. Add in corn syrup, if using, and hot water. Stir until well-combined.
7. Pour melted chocolate into a tall tumbler or glass.
8. Dip each marshmallow into chocolate, twirl to coat, and place in drying rack. Let dry for 30 seconds to one minute before coating with topping. It works well to work in batches of 3-5, dipping in chocolate and then coating with toppings.
9. To coat, roll each berry/marshmallow gently across the crushed toppings. For a lighter dusting, just sprinkle on top (this worked well for graham crackers especially).
10. Place in drying rack and ideally allow to dry 1-2 hours for chocolate to harden (or eat right away if you can’t resist!). Once chocolate is hardened, place into a cup or mug for easy storage in the refrigerator.
***Best stored in the refrigerator. Strawberries last two days depending on ripeness, marshmallows last three days.
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