If you ask me, chocolate covered strawberries are one of life’s simple pleasures.
These chocolate covered strawberry kabobs take that classic treat and make it fun to serve at parties or family gatherings. Fresh strawberries get dipped in smooth melted chocolate, then decorated with sprinkles, coconut, or a drizzle of white chocolate.
They’re threaded onto wooden sticks for easy grabbing and snacking. The combination of juicy berries and rich chocolate is always a hit with kids and adults alike.
It’s a dessert that looks fancy but comes together quickly, perfect for when you want something sweet without spending hours in the kitchen.
Why You’ll Love These Chocolate Covered Strawberry Kabobs
- Quick and easy to make – These kabobs come together in under an hour, making them perfect for last-minute party prep or when you need a sweet treat fast.
- Fun for kids – The kabob format makes these strawberries easy to hold and eat, plus kids love helping dip and decorate them with sprinkles and toppings.
- Customizable toppings – You can get creative with white chocolate drizzles, coconut, sprinkles, or seeds to match any party theme or personal preference.
- Impressive presentation – These look fancy enough for special occasions but are simple enough that anyone can make them successfully.
- Healthier dessert option – With fresh fruit as the base, you’re getting some nutritional value along with your chocolate fix.
What Kind of Chocolate Should I Use?
You have a few good options when it comes to chocolate for these kabobs. Chocolate chips are the easiest route since they’re already portioned out and melt pretty smoothly, though you might want to add a teaspoon of coconut oil to help thin them out. If you want a more professional finish, go with chocolate melting wafers or candy melts – they’re specifically made for dipping and will give you that smooth, glossy coating without any extra work. Dark, milk, or semi-sweet chocolate all work great here, so just pick whatever your crowd prefers. Just avoid using chocolate bars with add-ins like nuts or caramel, as they won’t melt as smoothly and can make dipping tricky.
Options for Substitutions
These kabobs are super easy to customize based on what you have in your kitchen:
- Chocolate: You can use milk chocolate, dark chocolate, or semi-sweet chocolate chips – whatever you prefer. If using chocolate chips, they’ll melt just as smoothly as chocolate bars.
- Strawberries: While strawberries are classic, you can mix things up with other fruits like banana chunks, pineapple pieces, or even marshmallows on your kabobs.
- Wooden sticks: Bamboo skewers work perfectly if you don’t have wooden sticks. You can also use lollipop sticks for individual strawberries instead of kabobs.
- Toppings: Get creative with your toppings! Crushed graham crackers, chopped nuts, mini chocolate chips, or crushed cookies all work great. Use whatever you have on hand or skip the toppings altogether for a simpler treat.
- White chocolate: If you don’t have white chocolate for drizzling, you can use melted peanut butter, caramel sauce, or just stick with the regular chocolate coating.
Watch Out for These Mistakes While Making
The biggest mistake people make with chocolate covered strawberry kabobs is not drying the strawberries completely after washing them – any moisture will cause the chocolate to seize up and become grainy instead of smooth and glossy.
When melting your chocolate, avoid overheating it by stopping the microwave as soon as most chunks are melted, then stirring to let the residual heat finish the job, which prevents the chocolate from becoming thick and unworkable.
To keep your kabobs from sliding around while decorating, try sticking them into a styrofoam block or an upside-down colander, and make sure to add your toppings like sprinkles or coconut immediately after dipping while the chocolate is still wet.
If you’re using white chocolate for drizzling, let the dark chocolate layer set for about 5 minutes first so the colors don’t blend together and turn muddy brown.
What to Serve With Chocolate Covered Strawberry Kabobs?
These kabobs are perfect for parties and work great as part of a dessert spread alongside other finger foods like brownies, cookies, or mini cheesecakes. I love setting them out with a fruit and cheese platter so guests have options between sweet and savory bites throughout the evening. They’re also really nice served with champagne or sparkling cider for celebrations like bridal showers, Valentine’s Day, or birthday parties. If you’re making them for kids, pair them with other fun dippable treats like pretzel rods or marshmallows so everyone can enjoy the chocolate fountain vibe.
Storage Instructions
Store: These kabobs are best enjoyed the same day you make them, but you can store them in the fridge for up to 2 days. Place them on a parchment-lined plate or tray and cover loosely with plastic wrap so the chocolate doesn’t get scratched.
Avoid Freezing: I don’t recommend freezing these because the strawberries get mushy and watery when they thaw, and the chocolate can develop a weird white coating. Fresh is definitely the way to go with these treats!
Serve: Let the kabobs sit at room temperature for about 10 minutes before serving if they’ve been in the fridge. This brings out the sweetness of the strawberries and makes the chocolate less hard. They’re perfect for parties because you can make them a few hours ahead and keep them chilled until guests arrive.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
| Servings | 5 kabobs |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3400
- Protein: 24-30 g
- Fat: 180-210 g
- Carbohydrates: 350-400 g
Ingredients
For the kabobs:
- 1.25 lbs strawberries (stems removed and patted completely dry so chocolate sticks)
- 4.5 cups chocolate (I prefer Ghirardelli 60% cacao bittersweet chips for easy melting)
- 1 teaspoon coconut oil
- 5 wooden sticks
For the decorations (optional):
- confetti sprinkles
- white chocolate (I use Baker’s white chocolate bars for smooth drizzling)
- shredded coconut
- seeds
- sprinkles
Step 1: Prepare the Strawberries
- 1.25 lbs strawberries
- 5 wooden sticks
Remove the green stems from all strawberries and rinse them thoroughly under cool water.
Pat each strawberry completely dry with paper towels—this is crucial because any moisture will prevent the chocolate from adhering properly.
Once dry, thread 4 strawberries onto each wooden stick, pressing them gently so they sit securely but not so hard that you bruise the fruit.
Step 2: Melt the Chocolate
- 4.5 cups chocolate chips
- 1 teaspoon coconut oil
Place the chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely smooth and glossy.
The coconut oil helps thin the chocolate slightly for easier coating and creates a beautiful finish.
I prefer this method because it gives you precise control and prevents overheating—burnt chocolate has a bitter, grainy texture that ruins the whole kabob.
Step 3: Coat the Strawberry Kabobs with Chocolate
- melted chocolate mixture from Step 2
- 5 strawberry kabobs from Step 1
Working with one strawberry stick at a time, dip it into the melted chocolate from Step 2, or use a spoon to coat it generously.
Rotate the stick to ensure all sides of the strawberries are covered in chocolate.
Let any excess chocolate drip back into the bowl, then place the coated stick upright in a tall glass or holder to set.
If the chocolate begins to thicken as you work, reheat it briefly in the microwave for 10-15 seconds.
Step 4: Decorate and Set
- confetti sprinkles
- shredded coconut
- seeds
- sprinkles
- white chocolate
While the chocolate is still wet and tacky, immediately add your desired toppings to each kabob.
Sprinkle on confetti sprinkles, shredded coconut, seeds, or any combination you prefer.
For a drizzle effect, melt the white chocolate in a microwave-safe bowl (using the same 30-second interval method), then drizzle it over the chocolate-coated strawberries using a spoon or fork.
Let the decorated kabobs sit at room temperature for 15-20 minutes until the chocolate sets completely, or place them in the refrigerator for faster setting.
Decadent Chocolate Covered Strawberry Kabobs
Ingredients
For the kabobs
- 1.25 lbs strawberries (stems removed and patted completely dry so chocolate sticks)
- 4.5 cups chocolate (I prefer Ghirardelli 60% cacao bittersweet chips for easy melting)
- 1 teaspoon coconut oil
- 5 wooden sticks
For the decorations (optional)
- confetti sprinkles
- white chocolate (I use Baker's white chocolate bars for smooth drizzling)
- shredded coconut
- seeds
- sprinkles
Instructions
- Remove the green stems from all strawberries and rinse them thoroughly under cool water. Pat each strawberry completely dry with paper towels—this is crucial because any moisture will prevent the chocolate from adhering properly. Once dry, thread 4 strawberries onto each wooden stick, pressing them gently so they sit securely but not so hard that you bruise the fruit.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely smooth and glossy. The coconut oil helps thin the chocolate slightly for easier coating and creates a beautiful finish. I prefer this method because it gives you precise control and prevents overheating—burnt chocolate has a bitter, grainy texture that ruins the whole kabob.
- Working with one strawberry stick at a time, dip it into the melted chocolate from Step 2, or use a spoon to coat it generously. Rotate the stick to ensure all sides of the strawberries are covered in chocolate. Let any excess chocolate drip back into the bowl, then place the coated stick upright in a tall glass or holder to set. If the chocolate begins to thicken as you work, reheat it briefly in the microwave for 10-15 seconds.
- While the chocolate is still wet and tacky, immediately add your desired toppings to each kabob. Sprinkle on confetti sprinkles, shredded coconut, seeds, or any combination you prefer. For a drizzle effect, melt the white chocolate in a microwave-safe bowl (using the same 30-second interval method), then drizzle it over the chocolate-coated strawberries using a spoon or fork. Let the decorated kabobs sit at room temperature for 15-20 minutes until the chocolate sets completely, or place them in the refrigerator for faster setting.