Boolicious Chocolate Covered Fruit is a fantastic treat for Halloween. Fresh fruit dipped in your favorite chocolate. Top them off with your favorite holiday sprinkles. These are perfect party treats. Make it a fruit bar. Everyone can make their own delicious treats.
I love making these chocolate-covered fruits. It is nice to break up the Halloween candy celebration with a treat made with fruit. Even the pickiest of eaters can't resist these fruit snacks.
Chocolate Covered Fruit
We are celebrating Halloween all week. There will be decadent treats and fun drinks. Chocolate covered fruit is my first recipe for the week.
Ingredients for Chocolate covered fruit
- white chocolate melts
- pineapple slices
- apple slices
- bananas
- sprinkles
Chocolate covered sprinkles FAQS
What other fruits can I use for this recipe?
Other fruits that will work would be strawberries, melon, cantelope, oranges are all great choices for chocolate covered fruit.
What is the best chocolate to use for chocolate covered fruit?
Use either white chocolate or semi-sweet chocolate. I use either chocolate melts or chocolate morsels.
How long can I keep the chocolate covered fruit?
Depending on the fruit, 24 - 48 hours in the fridge. Bananas are the one fruit I find should be eaten day of making.
Pro tips for great chocolate-covered fruit
- Fruit can be room temperature except for the bananas.
- Based on my experimentation, freeze bananas about an hour before dipping in chocolate.
- Melt chocolate in the microwave or in a double burner. Microwave is easiest.
- Once you have made your chocolate covered fruit, store them in the fridge till ready to serve.
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xo! Eileen
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Chocolate Covered Fruit
Ingredients
Instructions
- Melt the white chocolate in a microwave safe bowl for 35 - 60 seconds. Stir till smooth.
- Over medium heat, prepare a double boiler with the bottom filled with water. Place the white chocolate melts in the top of the double boiler.
- Stir until smooth, about 5 minutes.
- Place a cake pop stick on the bottom of the fruit.
- Dip the fruit in the melted white chocolate.
- Decorate with sprinkles.
- Let dry on a baking tray.
- Keep in the fridge till ready to serve.
Nutrition
Notes
- Fruit can be room temperature except bananas.
- Based on my experimenting, freeze bananas about an hour before dipping in chocolate.
- Melt chocolate in the microwave or in a double burner. Microwave is easiest.
- Once you have made your chocolate covered fruit, store them in the fridge till ready to serve.
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