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Caramel Brownies

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Ooey gooey homemade caramel brownies hit the spot every time your sweet tooth kicks in! This brownie recipe is super easy to make because we are going to use a box brownie mix and doctor it up! The centers are oozing with caramel and stay creamy from the evaporated milk instead of crisping up.

One thing I can’t get over is when you buy the salted caramel brownies in a box, it’s just a drizzle in each square…if that. So I decided to go all-in make sure that each brownie was fudgy and filled with rich caramel, you’re welcome!

two caramel brownies stacked on top of each other

Brownies are one of those desserts that don’t have a season, it just makes sense to bake them year-round. Well except last spring when I whipped up a batch of strawberry brownies, those we really just chow down on in the warmer months.

caramel brownies topped with chocolate chips next to caramel candy

As you may know, I like my share of easy recipes which is why I chose a box mix instead of scratch ingredients for the base. I did the same thing when I made my ultra moist chocolate bundt cake and baked donuts. I promise, nobody’s gonna know, AND they taste amazing!

Homemade Caramel Brownie Ingredients

  • Box of brownie mix – just go with plain chocolate or fudge
  • Eggs – use the amount according to what’s listed on the box
  • Oil – I prefer to use vegetable oil
  • Water
  • Chocolate chips – I recommend semi-sweet because the brownies are already rich enough.
ingredients needed to make caramel brownies

How to Make Gooey Chocolate Caramel Brownies

Preheat oven and Prepare Pan. Line a 9×9 baking dish with parchment paper or grease with cooking spray and preheat the oven to 350 degrees. If you want to use a 9×13 pan you can, they will just be a little thinner and crispier.

Make caramel sauce. Combine the caramel pieces and evaporated milk in a small saucepan over medium heat. Stir constantly until the candy is completely melted and the mixture is smooth and creamy.

Mix brownie batter. Stir together the brownie mix, large eggs, oil, and water in a large bowl until ingredients are combined.

Spread batter. Pour two-thirds of the batter into the baking pan.

Add caramel. In dollops, layer the caramel sauce over the batter. Be sure you are not pressing the caramel down.

Add the remaining batter. Place teaspoonfuls of the remaining brownie batter over the caramel layer.

Bake. Place the brownies in the oven for 40 to 45 minutes or until a toothpick comes out clean.

Sprinkle chocolate chips. Once you remove them from the oven, immediately top with chocolate chips or a dash of sea salt.

Cool. Allow them to cool completely before slicing. Serve with a scoop of vanilla ice cream for ultimate treats.

a batch of caramel brownies after being baked

Storing Instructions

You can keep the brownies at room temperature for 3 to 4 days or in the fridge in an airtight container for up to a week.

Can caramel brownies be frozen?

Sure can. Once they have cooled completely, use a knife to slice and place them in a freezer safe container or bag. Freeze for up to 3 months. To thaw, let them come to room temperature or microwave them for a few seconds until they are warmed throughout.

More Easy Dessert Recipes:

Caramel Brownies

These brownies are layered with a fudgy batter and creamy caramel that is the ulimate dessert especially when you top them with a scoop of ice cream.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Calories: 118kcal
Author: girlinspired

Ingredients

Brownie Ingredients:

  • 1 standard 18-ounce box brownie mix
  • 1-2 eggs (as directed on package instructions
  • ½ cup vegetable oil
  • 3 tablespoons water
  • ½ cup semi-sweet chocolate chips

Caramel Center Ingredients:

  • 11- ounce package Kraft caramels
  • ⅓ cup evaporated milk

Instructions

  • Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper and set it aside.
  • Place unwrapped caramels and the evaporated milk in a small saucepan. Heat over medium, stirring constantly so the caramels do not burn, until the caramels are completely melted, and the mixture is evenly smooth (5-7 minutes).
  • In a medium mixing bowl, stir together brownie batter ingredients.
  • Spread two-thirds of the brownie batter into the lined baking dish.
  • Spread the caramel mixture over the brownie batter. Dollop it across the top so that you are not spreading the caramel down into the brownie batter.
  • Dollop the remaining brownie batter over the top of the caramel.
  • Bake for 40-45 minutes or until a toothpick comes out clean. Immediately sprinkle the chocolate chips over the top of the hot brownies.
  • Allow to cool completely before cutting.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Dirty Snowman (Boozy Hot Chocolate Float)

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The Dirty Snowman cocktail is your go-to boozy hot chocolate beverage to enjoy during the cold weather or any special occasion. Think of hot chocolate floats on steroids and then you have a pretty good idea of what this boozy winter drink has to offer!

Use store-bought or your own hot cocoa and creamy liqueurs to pour over scoops of vanilla ice cream in glasses laced with a chocolatey syrup and chocolate sprinkled rims! 

Dirty snowman drink served in a clear glass drinking jar and topped with whipped cream and chocolate sprinkles

This version of an adult hot chocolate float can be modified by either increasing or decreasing the amount of alcohol used or by substituting the recipe liqueurs for those you prefer such as peppermint schnapps or hazelnut liqueur. 

Don’t worry – the kids can easily enjoy the non-alcoholic version of these delicious adult Dirty Snowmen. Simply omit the alcohol and now you have a drink that any chocolate lover will adore!

Serve these dirty snowman winter cocktails as is or alongside a freshly baked batch of Double Chocolate Chip Cookies for a super decadent treat!

Three glasses of Dirty Snowman, black and white striped linen, on a marble countertop

Table of contents

What is a Dirty Snowman Cocktail?

Dirty Snowmen offer a boozy twist to the classic hot chocolate float. It includes all the usual ingredients of a rich and creamy hot chocolate float but with the addition of Kahlua and creme de cacao to make a yummy cocktail.

A Dirty Snowman drink is the perfect adult version of an already rich hot cocoa beverage – perfect as a post-dinner or holiday treat that can be enjoyed through a straw or with a spoon.

You can top the Dirty Snowman with whipped cream and then add any extra garnish or toppings of your choice such as extra chocolate shavings, melted chocolate, chocolate sauce, or even chopped nuts like hazelnuts. We threw a few snowflake sprinkles on top as well, for extra winter fun!

Variations and Substitutions:

  • Upgrade your Dirty Snowman drink with a higher alcohol content by simply increasing the various types of liquor used or make it less boozy by decreasing the quantity of liqueur.
  • I’ve used Kahlua and dark creme de cacao liqueur to make these Dirty Snowmen but feel free to use your favorite or preferred liqueurs instead.
  • For a non-boozy Dirty Snowman, simply omit the Kahlua and creme de cacao. This favorite new holiday drink will still be super delicious!
Fully assembled Dirty Snowman in a glass jar with whipped cream topping, garnish, and standing on top of a marble surface with a striped cloth next to it

FAQs

I Don’t Drink Boozy Hot Chocolate. Can I Make These Without Alcohol?

Of course, you can! To make these drinks without alcohol, simply omit the Kahlua and creme de cacao. The non-alcoholic version obviously won’t offer that boozy kick but it will still be a delicious treat that can be enjoyed by those not drinking or as a kid-friendly version while the adults enjoy their own version. 

What Is The Alcohol Content Level Of This Drink?

You have the option of decreasing the amount of alcohol used in this drink as well as increasing it for an extra kick depending on how boozy you want it. Here are the alcohol content levels of the two alcoholic ingredients added to this drink:

– The alcohol content of the creme de cocoa will vary according to the brand used but generally, it contains 20-25% ABV (Alcohol By Volume).
– Kahlua contains 20% ABV.

How Should I Store These Dirty Snowmen?

This dirty snowman recipe is best prepared just prior to serving since it contains ice cream. 

If you need to make these a little bit in advance, then I suggest that you combine the hot chocolate and liquor ingredients and store it in your refrigerator in something like a mason jar tightly covered with plastic wrap. When ready to serve, simply assemble your Dirty Snowmen as directed above, adding the ice cream and pouring the stored ingredients over the ice cream.   

Tips For Making Decadent Adult Dirty Snowman Drinks

  • You are not limited to using the alcohol I’ve opted for in this hot cocktail recipe. Make it your own with your favorite liquors. Other liquors that would work well in this drink include rum, coconut rum, or Bailey’s cream.  Chocolate vodka would also work.
  • For an extra chocolatey drink, substitute chocolate ice cream for the vanilla ice cream the recipe calls for or use a combination of the two. 
  • Fair warning: This drink is pretty rich from all the ingredients. You will taste the liquor although it won’t be overpowering. Add more or less liquor depending on your preference. Luckily the hot chocolate and ice cream are heavy enough to support a stronger drink if you want to add extra alcohol. 
  • Make sure to select a quality hot chocolate for this drink. Something like the hot cocoa recipe on the Hershey’s cocoa powder container is perfect but you can also use something else equally good. 

More Boozy Delights You’ll Love

Three glasses of Dirty Snowman, black and white striped linen, on a marble countertop

Dirty Snowmen

The Dirty Snowman drink is your go-to boozy and creamy beverage to enjoy during the holidays or any other special occasion. Think of hot chocolate floats on steroids and then you have a pretty good idea of what Dirty Snowmen have to offer!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Servings: 1
Calories: 842kcal
Author: girlinspired

Ingredients

  • 1 tablespoon chocolate syrup
  • 1 tablespoon chocolate sprinkles
  • 1 scoop vanilla ice cream ½ cup
  • ¼ cup Kahlua
  • 1 tablespoon dark creme de cacao liqueur
  • 1 cup hot chocolate
  • Whipped cream mini chocolate chips, coarse sanding sugar, and/or additional chocolate syrup and chocolate sprinkles for garnish

Instructions

  • Place chocolate syrup on a small plate. Turn glass upside down and dip the rim in the chocolate syrup.
    Several glasses, plates and bottles with Kahlua, chocolate syrup, chocolate sprinkles, and hot chocolate
  • Next, dip the syrup-coated rim into a shallow tray of chocolate sprinkles until it is coated.
    Chocolate syrup coated glass rim dipped into a shallow bowl of chocolate sprinkles
  • Place one scoop of ice cream into the glass/mug.
    Spoon with vanilla ice cream over several glasses with chocolate sprinkle rim, chocolate sprinkles, hot chocolate
  • Add Kahlua and creme de cacao to the glass.
    Kahlua poured into chocolate sprinkle rimmed glasses, hot chocolate on marble countertop
  • Pour hot chocolate over the ice cream and liquor.
    Hot chocolate poured into the glasses with Kahlua and vanilla ice cream
  • Top with whipped cream and any garnish/toppings.
    Close up of glass filled with Dirty Snowman
  • Serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • You could really mix things up and use your favorite liquors in this drink – rum, coconut rum, or Bailey’s would all be yummy. A chocolate vodka could also work.
  • You could also substitute chocolate ice cream or use a combination.
  • This is a pretty rich drink. The liquor taste is present, but not too overpowering; you could add more alcohol if you’d like – the hot chocolate and ice cream are heavy enough to support a stronger drink.
  • Use a nice quality hot chocolate – I use the hot cocoa recipe on the Hershey’s cocoa powder container.
  • Storage: This Dirty Snowman is best served immediately.
  • Prepare drink just before serving. Hot chocolate and liquor amounts can be doubled, tripled, etc., and combined in advance, but pour over individual glasses with an ice cream scoop just before serving.

Nutrition

Calories: 842kcal | Carbohydrates: 148g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1041mg | Potassium: 51mg | Fiber: 5g | Sugar: 126g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 3mg

How to Make Simple Chocolate Peanut Butter Trees

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Peanut Butter Chocolate Christmas Trees take your love of Reese’s peanut butter cups and transform them into adorable Christmas tree treats that can be added to your festive dessert platters or enjoyed throughout the holidays with the family.

chocolate covered christmas tree cutouts with white and milk chocolate drizzle on white plate

Apart from looking super cute, these peanut butter Christmas trees are truly addictive – I actually wish someone would hide them from me! Just like our copycat Reese’s eggs or our peanut butter Valentine’s hearts, these peanut butter cup Christmas trees are a must have this time of year.

Stacked peanut butter chocolate christmas trees on parchment paper; top tree with bite taken out so that peanut butter filling is visible

Drizzle your peanut butter chocolate Christmas trees with white or dark melted chocolate or use colored icing writers and sprinkles to resemble bright decorations on these scrumptious treats. Either way, they’re an absolute hit with kids and adults alike and not to be missed!  Add this no-bake peanut butter tree recipe to the must-make list along with your other holiday baking.

peanut butter tree-shaped cutouts and metal cookie cutter

Making Reese’s Peanut Butter Christmas Trees

Making these copycat Reese’s treats is fairly straightforward. First, you will combine peanut butter, butter, sugar, vanilla, and powdered sugar to make the peanut butter filling. This filling gets pressed into a pan so that you can use a cookie cutter to cut out the tree shapes and they will all be the same thickness. After firming up the peanut butter cutouts, simply dip them in a melted chocolate coating and allow them to set! Yum!!

peanut butter tree held over bowl of melted chocolate

How To Store Peanut Butter Chocolate Christmas Trees

These chocolate-covered holiday treats can either be stored at room temperature or in the refrigerator for 5-7 days. 

I like to line my container with a sheet of parchment paper so that the treats don’t stick to the container or each other. 

Freezing These Chocolate Christmas Trees

While you can freeze these Christmas tree treats for up to 3 months, the chocolate notoriously discolors when stored for any extended amount of time in the freezer. You may also find that the chocolate “sweats” when it’s removed from the freezer. Don’t get me wrong, we will EAT them, but they’re not as pretty, and frankly, they’re too delicious to last that long anyway. So if you’re planning to set these out for guests, just keep them in an airtight container on a cool corner of the countertop or in the refrigerator.

If you’re eating these at home with your immediate family, then that shouldn’t be an issue, but if you intend to use these as festive holiday treats served to friends and extended family or as cute gifts, then I suggest that you don’t make them so far in advance. 

If you freeze your peanut butter chocolate christmas trees, do so in an airtight container, lined with parchment paper (placing wax paper between any stacked chocolate Christmas trees too). You can then thaw them overnight in the refrigerator prior to serving.

peanut butter chocolate christmas trees with white and milk chocolate drizzle laying on parchment paper

Easy Ways To Use Up Leftover Melted Chocolate

It’s likely that you may end up with some leftover melted chocolate once dipping your peanut butter chocolate christmas trees. If that is the case, it’s an ideal time to whip up some extra christmas desserts that won’t require too much time or effort on your part. Here are some ideas you can try:

  • Take hard pretzels and dip them fully in melted chocolate or in part;
  • Grab some fresh strawberries and dip those into the remaining melted chocolate;
  • Make a chocolate coated nut mix by dipping any of your favorite nuts into the remaining melted chocolate. 
  • Use your melted chocolate to line some hot cocoa molds which you can then fill with hot cocoa mix and mini marshmallows! 
  • Grab a wooden popsicle stick and an empty clean ice tray, fill the ice tray cubes with the remaining melted chocolate and stick the wooden popsicle stick into it, propping the stick against something while it sets. When ready to serve, fill a mug with hot steaming milk and swirl your chocolate stick into the milk, making a decadent hot chocolate. 

Can I Use Natural Peanut Butter For This Recipe?

I haven’t specified what type of peanut butter to use for these Peanut Butter Chocolate Christmas Trees. If you want to use natural peanut butter, go for it although this treat is intended to be decadent and by no means pretends to be suitable for any strict diet! 

Most homemade treats using peanut butter tend to use the processed variety since it won’t separate from the oils and therefore holds up better in storage. Natural peanut butter can also leave your mouth feeling quite dry which is something I don’t want in my holiday treats!  

stacked chocolate peanut butter trees on parchment with bite taken from top tree

Tips For Making Chocolate Peanut Butter Christmas Trees 

  • Feel free to change up the chocolate coating or drizzle as you wish for these chocolate coated Christmas trees. For instance, you could use white chocolate with some food coloring as the drizzle, making your Christmas trees represent tinsel!  
  • The shortening added to the melted chocolate makes it easier when it comes to coating your Christmas trees. It also helps to prevent the “bloom” (or discoloration) on the chocolate when stored and makes the chocolate soft for that melt-in-your-mouth experience!
  • You can reheat chocolate in short bursts to keep it smooth and easy to use for coating the trees.
  • While I used salted butter, you could make these with unsalted butter but then I suggest that you add ¼ teaspoon of salt to the mix. 
  • If you would like to use candy molds to make these, you will want to coat the inside of the molds with the melted chocolate and then choose the size of your cookie cutter so that the trees are a bit smaller and can nestle inside the molds. Coat with more chocolate and then pop the whole mold into the fridge to firm up. Firm trees will easily pop out of the molds. You can even use the freezer to get your candies extra cold.
Five Chocolate Peanut Butter Trees on a white cake plate

Peanut Butter Chocolate Christmas Trees

Peanut Butter Chocolate Christmas Trees take your love of Reese’s peanut butter cups and transform them into adorable Christmas tree treats that can be added to your festive dessert platters or enjoyed throughout the holidays with the family.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Chill: 1 hour
Total Time: 1 hour 45 minutes
Servings: 24
Calories: 409kcal
Author: girlinspired

Ingredients

Peanut Butter Filling

  • ½ cup salted butter melted and cooled
  • 2 cups creamy peanut butter
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar

Chocolate Coating

  • 3 cups semi-sweet chocolate chips or half of milk chocolate and half of semi-sweet chocolate
  • 2 tablespoons shortening

Drizzle

  • ½ cup milk chocolate chips or small pieces
  • ½ cup white chocolate chips or small pieces
  • 1 teaspoon shortening divided

Instructions

  • Line a jelly roll or half sheet pan with parchment paper and set aside.
  • Using a hand mixer or stand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract in a mixing bowl until smooth and creamy.
    peanut butter, butter, and sugars in a glass bowl ready to be mixed
  • Beat the powdered sugar into the peanut butter mixture.
    powdered sugar mounded on top of peanut butter mixture in glass bowl
  • Transfer the peanut butter mixture (it will be crumbly) into the prepared jelly roll pan.
    crumbly peanut butter mixture in jelly roll pan
  • Press the mixture down into the sheet pan – spreading it to about 1/2" thickness. Place the sheet pan in the freezer for 15 minutes.
    hand pressing peanut butter mixture into jelly roll pan
  • Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.
  • Use a Christmas tree cookie cutter to cut out ½” thick Christmas tree shapes from the chilled peanut butter layer.
    metal tree cookie cutter on sheet of peanut butter mixture
  • Place cutouts on a parchment-lined sheet pan. Freeze for 30 minutes.
    peanut butter tree-shaped cutouts and metal cookie cutter
  • Scoop up remnant peanut butter mixture, repress to ½” thickness and cut out additional shapes.
  • After cutouts have chilled for 25 minutes, prepare the chocolate coating.
  • Combine milk chocolate chips and 2 tablespoons of shortening in a heatproof bowl.
    chocolate chips and shortening in glass bowl
  • Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.
    melted chocolate in glass bowl
  • Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate. Tap excess chocolate off of the cutout and place it back onto the cookie sheet.
    peanut butter tree held over bowl of melted chocolate
  • Work in batches if the peanut butter cutout becomes soft quickly.
    chocolate coated christmas tree lifted from melted chocolate
  • Allow chocolate to harden.
    chocolate dipped peanut butter trees setting on sheet of parchment paper
  • For optional drizzle, microwave chocolate chips or chopped pieces and shortening (½ teaspoon per ½ cup) in 30 second increments until melted and smooth.
    chocolate coated christmas trees on cookie sheet with bowls of melted milk and white chocolate
  • Scoop melted chocolate into a plastic baggy or piping bag. Snip a tiny corner off of the baggy and drizzle in a zig zag motion over chocolate coated trees. Allow chocolate to set (about 5 minutes).
    chocolate peanut butter trees on cookie sheet being drizzled with white and milk chocolate
  • Cover and store on countertop or in refrigerator for up to 7 days. Freeze for up to 3 months, but note that discoloration of the chocolate may occur. Defrost in the refrigerator before serving.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 409kcal | Carbohydrates: 40g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 139mg | Potassium: 280mg | Fiber: 3g | Sugar: 34g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Chocolate Covered Strawberry Christmas Trees

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Today, I’m excited to add to my growing collection of Christmas recipes with these Chocolate Covered Strawberry Christmas Trees! Just looking at them puts a smile on my face – I mean, how cute are they?! 

They are great tasting treats, easy enough for the kids to help make and are pretty simple, yet extremely visually appealing. You can add them to your Christmas table as added decoration or as a proud display of your kids’ creativity (or yours! lol). 

Close up of Chocolate covered strawberry Christmas trees on a plate decorated with extra sprinkles

Table of contents

Close up of Chocolate covered strawberry Christmas trees on a cake platter on a marble countertop

More Holiday-Inspired Treats

Ingredients for these Chocolate Covered Strawberry Christmas Trees:

  • 2 – 12 oz. packages of dark green candy melts
  • 2 pounds fresh strawberries
  • 1 package of frosted oatmeal cookies
  • ¼ cup multi-colored nonpareils
  • 18 yellow star candies

Instructions:

  1. Rinse strawberries and gently pat them dry.  Make a clean slice from the base of each strawberry to remove the stem and create a base for the bottom of the strawberry “tree.”
  2. Place candy melts in the top pan of a double boiler. Heat over simmering water, stirring frequently, until candy melts are smooth.   Remove from over the simmering water.  Dry the bottom of the pan with a dishtowel.  
  3. Use a toothpick or fork to dip the strawberry into the candy melt mixture.  Tap off the excess candy coating from the strawberry.  Use a second fork to lift the strawberry from the dipping tool and onto the center of a cookie.  You can also place a small dollop of the melted candy onto the center of the cookie before setting the strawberry down.
  4. Sprinkle nonpareils over the dipped strawberry and place a star on top before the candy hardens.
  5. Reheat candy melts as needed to keep the mixture dippable.  
Close up of bite taken from chocolate covered strawberry Christmas trees on a white plate

Can I Store These Candy Coated Strawberries?

Since these treats are made with fresh strawberries, I recommend that you eat them the same day they are made and preferably within a few hours since chocolate covered fruit doesn’t keep well.

If any of your strawberries are not completely covered in chocolate then juices from the cut end of each strawberry may also seep into the cookie base, making it soggy. 

Make your Chocolate Covered Strawberry Christmas Trees a few hours prior to serving and store them in an airtight container in a cool and dry place in your kitchen. While you could store them in the refrigerator, the condensation created could potentially affect the cookie base. 

Yes, of course! While I’ve used an oatmeal cookie, other cookies (homemade or store-bought) can also be used. Good options include Gingersnaps, Oreo cookies, or even a simple sugar cookie. 

I do love the snowy effect of the iced oatmeal cookies we used here, but you could also use some white icing on top of any cookie to make the same effect. Thin icing to desired consistency using milk or water. This can also be used to “glue” the flat end of the strawberry to the top of the cookie. In this case, you could dip the strawberries in the candy coating, set them on a sheet of parchment paper and complete decorating the trees. Then, separately, add “snow” to the cookie and place the chocolate strawberries on top.

Chocolate covered strawberry christmas trees on a cake platter on a marble countertop

What Variations Can I Make To These Chocolate Covered Strawberry Christmas Trees? 

Apart from using a different cookie base, as mentioned above, here are some cute ideas for adapting this recipe:

  • Make an assortment of different colored trees by making a batch of white chocolate and baby blue chocolate. For the white chocolate Christmas trees, simply omit any food coloring to the white chocolate candy melts while adding some blue food coloring for the baby blue trees. Of course, you can also save yourself a little effort and purchase various colors of candy coating or candy melts.
  • Use multicolored nonpareils or plain colors. Plain white would look good against the baby blue Christmas trees, as an example. There are such a wide variety of color sprinkles out there – try them all!
  • Add a small amount of strawberry extract to the melted candy melts for an extra strawberry flavor. 
  • You could add these completed christmas trees to cupcakes or a large cake instead of the cookie bases.

Tips For Making Chocolate Covered Strawberry Christmas Trees 

  • Instead of melting on the stovetop, you can also heat your candy melts in the microwave in 15-30 second intervals, stirring well between.  Place the candy coating in a heat proof bowl. Be careful not to overheat them as the mixture will seize up and you’ll have to start over with a fresh batch. 
  • Your candy melts will set very quickly so you will need to work fast to add your little stars, colorful lights, and other decorations. This is especially true if your strawberries are cold vs room temperature. 
  • If you find that your strawberries are slipping off the toothpick while dipping in chocolate, make use of a fork instead.   
  • Add a few drops of vegetable oil to your candy melts if you need to thin them out. Paramount Crystals are also a good option and you’ll usually find these at a cake/candy supply store or online. 
  • Make sure that no water gets into contact with your candy melts otherwise they will seize up and you’ll need to start over with a new batch. 
  • Candy melts are readily available at your local craft stores like Michael ‘s or Hobby Lobby. I’ve even found them at my grocery store and Amazon has some, too, if you can wait! I have also found star sprinkles at all of these locations.
Chocolate covered strawberry christmas trees on a cake platter on a marble countertop

Chocolate Covered Strawberry Christmas Trees

Chocolate covered strawberries are turned into festive holiday treats with this fun twist – just some candy coating, sprinkles, and a store-bought cookie base and your strawberries are transformed into darling Christmas trees.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Servings: 18
Calories: 77kcal
Author: girlinspired

Ingredients

  • 2 – 12 oz. packages of dark green candy melts
  • 2 pounds fresh strawberries
  • 1 package of frosted oatmeal cookies
  • ¼ cup multi-colored nonpareils
  • 18 yellow star candies

Instructions

  • Rinse strawberries and gently pat them dry. Make a clean slice from the base of each strawberry to remove the stem and create a base for the bottom of the strawberry “tree.”
    Bowl with green chocolate melts, oatmeal cookies, strawberries, golden star candy, sprinkles, bowl with strawberries on a marble countertop
  • Place candy melts in the top pan of a double boiler. Heat over simmering water, stirring frequently, until candy melts are smooth. Remove from over the simmering water. Dry the bottom of the pan with a dishtowel.
    Sauce pan filled with green chocolate melts, bowl with strawberries on a marble countertop
  • Use a toothpick or fork to dip the strawberry into the candy melt mixture. Tap off the excess candy from the strawberry. Use a second fork to lift the strawberry from the dipping tool and onto the center of a cookie. You can also place a small dollop of the melted candy onto the center of the cookie before setting the cut side of the strawberry down.
    Strawberry on a fork dipped into melted green chocolate, oatmeal cookies, sprinkles on a marble countertop
  • Chocolate covered strawberry on a fork placed on oatmeal cookie on marble countertop
  • Sprinkle nonpareils over the dipped strawberry and place a star on top before the candy hardens.
    Chocolate covered and sprinkled strawberry on a fork placed on oatmeal cookie on marble countertop
  • Reheat candy melts as needed to keep the mixture dippable.
    Chocolate covered and sprinkled strawberry on a fork placed on oatmeal cookie topped with a golden star candy on marble countertop
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Chocolate covered strawberry trees should be eaten the same day, preferably within a few hours. Dipped strawberries do not keep well. Also, if the strawberries are not fully coated in candy, the strawberry juice will eventually seep down into the cookie, making it soggy.

Nutrition

Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 30mg | Calcium: 8mg | Iron: 1mg

White Hot Chocolate Bombs

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White Hot Chocolate Bombs are a twist on the traditional Hot Chocolate Bombs we shared earlier in the summer! They are just as fun to make, give, and decorate and are still filled with yummy cocoa powder and marshmallows. 

winter white hot chocolate bombs topped with sprinkles with one that is open showing cocoa and marshmallows

Let’s take it back to 2020 for a second, when everyone was at home browsing Tik Tok, which is where these cocoa bombs originated to start with. While we were all stuck in the house, many trends broke through like making bread, feta pasta, dalgona coffee, along with a few others. 

Some recipes were just that, trends, but hot cocoa bombs are here to stay. Well, at least in my opinion, and here’s why.

close up of white hot chocolate bombs topped with winter sprinkles in a cupcake liner

Table of contents

Why We Love Cocoa Bombs

For starters, they are super cute and so much fun to watch the bomb explode with cocoa goodness when you pour hot milk over them! 

If you have kids, they love making these and getting to add their own personality to each one. Instead of a holiday cookie decorating party, you could easily have everyone make their own chocolate bombs. 

Have you seen the prices of these things on Etsy? Some chocolate bombs retail for over $8! So as a maker you could definitely add these to your shop if it fits in your niche. As a consumer, you can save a ton of money once you get the hang of using the molds. 

Last but not least, white chocolate bombs are a great edible gift idea! Especially for coworkers, neighbors, teachers, and even stocking stuffers. You can even customize them for any holiday including St. Patrick’s Day! To package them, simply place the cocoa bomb in a cupcake liner and add them to a decorated gift box or wrap in a small cellophane bag.

We love them so much we have created Valentine’s Hot Chocolate Bombs and Marbled Hot Chocolate Bombs!

top shot of hot chocolate bomb that has opened in a glass mugs with marshmallows

What You Need for White Hot Chocolate Bombs 

Ingredients

High-quality white chocolate – All chocolate is not created equally. For the recipe, I recommend Lily’s or Ghiradelli chocolate. I know you will be tempted to buy the cheaper chocolate, but here’s the thing. Sometimes there are tons of added ingredients that don’t allow for it to melt properly and it will curdle instead. I would also stay away from the wafers and candy melts when you make the outer shell of the chocolate bomb. You could use lower-end chocolate for decorating the outside if you have to. In addition, using the best quality chocolate ensures the best flavor!

Mini marshmallows – what’s cocoa without marshmallows? I recommend the mini size. Jazz it up by using colorful marshmallows and Lucky Charms has even debuted where you can by just the mallows without the cereal. 

Hot cocoa mix – You want these to be delicious, so again I suggest good chocolate cocoa. One that is natural without additives. One of my favorites is Ghiradelli. While you can use the packets, sometimes that can be a little tedious and messy, so go with the containers full of powder, especially if you are making a full batch.

Colorful Sprinkles and/or white chocolate chips – these will be going on the inside of the cocoa bombs, so you may want to grab mini chips and smaller sprinkles. You can also use the sprinkles for decoration on the outside. 

white chocolate cocoa bomb opened with chocolate powder, marshmallow, and sprinkles inside

Kitchen Gadgets Used:

Silicone sphere mold – You will definitely need a mold to make these. When ordering them online beware that there are different sizes. You don’t want a mold that will make spheres so big they won’t fit in a coffee mug. There are also metal and tin versions, but I recommended silicon because they are easier to get the cocoa bombs out without breaking the chocolate.

Piping Bags – for the decorations on the outside you will need a little extra melted chocolate, which you can pipe on for extra precision. If you don’t want to splurge for the bags you can also use a Ziploc and cut the corner off for the same effect. 

Candy or Digital Thermometer – the key to melting chocolate perfectly is not overcooking it. A good thermometer will help, so the chocolate bombs come out great every time. 

Paintbrush – you can use the brush the seal the cocoa bombs and apply the chocolate to the molds

How to Make Cocoa Bombs Using White Chocolate 

Chop the white chocolate into pieces as finely as you can. This helps with the melting process. 

In a microwave-safe bowl, add about ⅔ of the white chocolate and melt on the defrost setting in 15-second increments. Stir each time before melting again. Once most of the chocolate has melted, even if there are still a few solid pieces, stir to finish it off. 

The temperature should be between 100-103 degrees, but should not exceed 105 degrees. 

Add the remaining white chocolate pieces and stir until they have melted mostly. Continue stirring and monitor the temperature until it cools to 83 degrees. 

Place the white chocolate back into the microwave, on the defrost setting for 15 seconds. This should be just enough time to bring the temperature up to 85-87 degrees and make it easier to mold. 

Use the back of a spoon or a paintbrush to coat the inside of each sphere mold. You will need to apply two thin coats or one thicker coat (between 1/16” and ⅛”). 

If there is chocolate around the edge of the mold, use a knife or straight edge to remove the excess. 

Place the mold in the fridge until the chocolate sets. You can also freeze the chocolate for just a few minutes and it will set quite quickly.   What’s more, you don’t even need to chill the candy, it will typically set at room temperature (as long as room temperature is on the cooler side) though this will take quite a bit longer.

Pop the chocolate shells out of the silicone molds gently.

Add about 1.5 teaspoons of hot chocolate powder to each half, then add the mini marshmallows (as many as you would like), and the sprinkles. 

Warm a small plate in the microwave for about a minute. 

Place the empty white chocolate sphere, open side down on the plate for a few seconds to melt the edge slightly, then quickly place it on the half that contains the cocoa mix to seal them together.

You can also use the paintbrush to add additional chocolate to seal the hot chocolate bombs together, but this will leave a more noticeable seam.

Once they are sealed together, drizzle additional melted chocolate on top and decorate with sprinkles if desired.

hot cocoa bombs in cupcake liners on a baking sheet decorated with piped chocolate and sprinkles

How to Serve

Place a white hot chocolate bomb in the bottom of a large mug and pour warm milk over. Stir and watch the magic happen! 

Storing Leftover Chocolate Bombs 

Place them in a bag or airtight container for up to two weeks. Be sure they are in a cool dry place.

Tips for Making + Troubleshooting 

  • By heating and cooling the chocolate to the specific temperatures allows it to mold into a crisp, shiny shell. This is also known as tempering chocolate. 
  • Should you use milk, semi sweet, or dark chocolate please know the temperatures vary. Learn how to make basic hot chocolate bombs here. 
  • Dipping chocolate and candy melts do not require tempering, but they also do not taste as good either. 
  • To limit fingerprints on the chocolate, use gloves. 

More Chocolate Treats You Will Love:

White Hot Chocolate Bomb Recipe

white chocolate cocoa bomb opened with chocolate powder, marshmallow, and sprinkles inside

White Hot Chocolate Bombs

White Hot Chocolate Bombs are a twist on the traditional Hot Chocolate Bombs we shared earlier in the summer! They are just as fun to make, give, and decorate and are still filled with yummy cocoa powder and marshmallows.
5 from 3 votes
Print Pin Rate
Course: Dessert, Drinks
Cuisine: American
Prep Time: 1 hour
Cook Time: 5 minutes
Servings: 8
Author: girlinspired

Equipment

  • 2” sphere silicone candy mold
  • Candy or digital thermometer

Ingredients

  • 8 oz. white chocolate
  • 4 tablespoons hot cocoa mix
  • ¾ cup mini marshmallows
  • ¼ cup white chocolate chips and/or winter sprinkles

Instructions

  • Chop chocolate as finely as possible, which will aid in more even melting.
  • Place ~5 ounces of chopped white chocolate (about ⅔ of the chocolate) in a microwave safe bowl. Microwave on the defrost setting in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate. The temperature for white chocolate should be between 100-103°F at this point and not hotter than 105°F.
    chocolate chips on small white plate and in white pan, thermometer, and finished hot chocolate bomb shells with tea towel
  • Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 83°F.
    melting chocolate in pan
  • Place the chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 85-87° and make it fluid for molding.
  • Use a paintbrush or the back of a spoon (a soup spoon works great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16” and ⅛”.
    spoon coating melted chocolate in sphere mold
  • Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.
  • Place the mold in the refrigerator for 3-5 minutes until the chocolate sets.
    hardened chocolate in sphere molds
  • Gently pop the molded chocolate from the silicone mold.
    gloved hand pressing molded chocolate out of mold
  • Spoon 1 ½” teaspoons of hot cocoa mix powder into one side of each sphere half. Add as many mini marshmallows as you can and any festive sprinkles that you’d like.
    gloved hand holding filled half shell with other half melting on cast iron pan
  • Heat an empty plate in the microwave for about a minute and place it next to your work space.
  • Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
    gloved hand holding hot chocolate bomb sides together as they seal
  • You can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
  • Dab a bit of the melted chocolate on the top of the hot cocoa bomb and sprinkle some decorations on the top.
    melted white chocolate in a piping bag held over tray of finished hot chocolate bombs

Serving:

  • To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink up!

Storage

  • Store hot chocolate bombs in an airtight container or bag in a cool, dry location for up to two weeks.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • Heating and cooling instructions should temper the chocolate so that it molds into a shiny, crisp chocolate shell.  
  • Temperatures for tempering the white chocolate will be different for milk or semi-sweet/dark chocolate.
  • Candy melts or “dipping chocolate” does not require tempering, but it doesn’t taste as good.
  • Use gloves to limit fingerprints on the chocolate.

Bailey’s Chocolate Cheesecake Trifle

by 1 Comment

Allow me to introduce you to the perfect marriage of cheesecake and trifle in this Bailey’s Chocolate Cheesecake Trifle! Layers of crushed oreo cookies with no-bake cheesecake and creamy chocolate filling are served in individual glasses to showcase the decadence of this dessert – a real showstopper for any special occasion.

side view of chocolate cheesecake trifles in glass lowball glasses

With no cooking time required, you can whip up this Bailey’s cream-infused treat within 20 minutes. Store in your refrigerator while the main meal cooks and serve these chocolate trifles whenever you are ready for dessert!

side view of chocolate cheesecake trifles in glass lowball glasses

Table of contents

More Jar Desserts

What is a Trifle?

The traditional trifle originated in England. Typically, a trifle consists of sponge cake soaked in a sweet liquor, layered with fruit and custard. Trifles are served in glass dishes so that the layers are visible through the side of the glass dish. Such a showy dessert, trifles are perfect for dinner guests or parties. Usually served cold, trifles are also great for warmer weather.

Why Is This Dessert Called Bailey’s Chocolate Cheesecake Trifle? 

These mini chocolate cheesecake trifles are the perfect dessert combination of a no-bake chocolate cheesecake and creamy trifle. Bailey’s Irish Cream is the hero ingredient in the cheesecake and mousse to give this addictive dessert its name.

three glasses of chocolate cheesecake trifle with Bailey's bottle in the background

Can I Make One Large Cheesecake Trifle With This Recipe?

While this recipe is featured in individual glasses, you can absolutely use one larger glass container. Assemble the ingredients without dividing between glasses. I use this trifle serving dish (affil).

Whatever you choose to serve your dessert in, I recommend using a clear glass container or bowl. The delicious layers of this recipe MUST be put on display!

How Should This Dessert Be Stored?

Bailey’s Chocolate Cheesecake Trifle will typically last for up to 2-3 days in the refrigerator. By day 4, the Oreo cookie layers may be mushy and soggy. The wet ingredients of the cheesecake trifle start mushing together. It will still be delicious, but the crumbled cookies will have lost a bit of their crunch. I always love against the creamy filling. 

When you do store this dessert, make sure to cover your single serving glasses tightly with plastic wrap.

Can I Freeze Chocolate Cheesecake Trifle?

I wouldn’t suggest freezing this chocolate cheesecake trifle as the cream won’t hold up in the freezing and thawing process. This dessert is best within a day or two.

If you want to save some time, consider making this dessert ahead of time (as in a day or 2 maximum before serving) and store in the refrigerator. 

Can I make this without the alcohol?

Absolutely! The Bailey’s in this trifle is delicious, but it is not essential for a yummy dessert. Simply mix up each layer and omit the alcohol. That’s it!

spoon scooping into whipped cream on top of the chocolate cheesecake trifle

Tips for making Bailey’s Chocolate Cheesecake Trifle

  • Since these desserts are quite thick, you don’t need to chill them before serving although if you are making them a day in advance then please do cover them and store in the refrigerator!
  • Powdered sugar has been used in this recipe since it blends in so well with the smooth cheesecake and whipped cream layers. 
  • You could use a spoon to add the different layers of the dessert to each glass container although I find that piping the layers results in better uniformity and less mess!
  • If you are catering to a larger crowd, instead of making more dessert, simply use smaller glass containers or bowls to give 6 servings instead of the 4 generous servings. Trust me, you’ll still have plenty of dessert per serving if you divide it further this way. You could even use small clear plastic cups – think Dixie cup size – and make a bunch of mini desserts as part of a larger dessert table spread.
layers of chocolate cookies, mousse, and cheesecake in glass

Bailey’s Chocolate Cheesecake Trifle

Creamy, rich chocolate cheesecake and spiked Bailey's chocolate mousse layered with chocolate cookies in this no bake decadent dessert.
4.67 from 24 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Servings: 4
Calories: 1103kcal
Author: girlinspired

Ingredients

Cheesecake Ingredients

  • 16 oz. cream cheese softened
  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ cup Baileys Irish Cream

Chocolate Whipped Cream Ingredients

  • 1 cup heavy whipping cream chilled
  • 2 tablespoons Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons powdered sugar

Additional Ingredients

  • 20 Oreo cookies

Instructions

  • In a medium mixing bowl, beat cream cheese, powdered sugar, cocoa powder, 1 teaspoon vanilla extract, and sea salt together until combined.
    chocolate cheesecake ingredients in glass mixing bowl with other trifle ingredients like oreos and Bailey's set nearby
  • Add ¼ cup Baileys and continue beating until smooth and fluffy.
    Bailey's pouring into chocolate cheesecake mixture
  • In a separate mixing bowl, beat 1 cup of heavy whipping cream until it doubles in volume and begins to thicken.
    hand mixer beating heavy cream in ceramic bowl with vanilla, powdered sugar, and cocoa powder in bowls nearby
  • Add in 2 tablespoons Baileys, 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, and 2 tablespoons powdered sugar. 
    whipped cream in bowl with powdered sugar and cocoa powder sprinkled on top
  • Beat until the mixture is nice and thick and stiff peaks form.
    chocolate whipped cream mousse layer in ceramic bowl with cookies and other ingredients nearby
  • Place Oreo cookies into a gallon size plastic bag and crush with a rolling pin to form small crumbles.
    ziploc bag with oreo cookies being crushed with a rolling pin
  • Spoon the cheesecake mixture and whipped cream mixture each into a large piping bag.
    two chocolate mixtures in piping bags
  • Beginning with the cookie crumbs, layer cookie crumbs, cheesecake mixture, and whipped cream mixture into four lowball glasses.  Repeat with a second layer of cookie crumbs and cheesecake mixture.
    overhead photo of chocolate mixture piped into glasses over crushed cookies
  • Put an open star piping tip (e.g., Tip #1M) on the whipped cream piping bag and pipe a swirl on the top of each glass.
    Swirl of chocolate whipped cream swirled on top of glasses
  • Serve with a sprinkle of crushed cookies on top.
    overhead closeup of the top of Bailey's chocolate cheesecake trifles
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 1103kcal | Carbohydrates: 93g | Protein: 14g | Fat: 77g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 956mg | Potassium: 454mg | Fiber: 4g | Sugar: 66g | Vitamin A: 2399IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 7mg

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