Dark Chocolate Covered Cranberries

Chocolate covered cranberries inside of a glass mason jar, with one cranberry cut in half.

5 from 1 vote

Dark Chocolate Covered Cranberries

Learn how to make Dark Chocolate Covered Cranberries with just 3 simple ingredients! A sweet and tart holiday treat perfect for snacking or gifting.

Prep Time30

Total Time30

Course: Appetizer, Dessert, Holiday Snack, Snacks

Cuisine: American

Servings: servings

Calories: 142kcal

Author: Mike Cleavenger

Equipment

Ingredients

12 ounces dark chocolate
2 tablespoons coconut oil
12 ounces cranberries fresh

Instructions

In a microwave-safe bowl, combine dark chocolate and coconut oil. Chop chocolate into smaller pieces to help it melt more quickly.
Microwave in 15-30 seconds burst, then give a stir with a rubber spatula. Repeat until the chocolate is melted and smooth.
Pierce each cranberry with a toothpick and dip them into the melted chocolate. Allow any excess chocolate to drip off before setting it aside.
Place the dipped cranberries onto a wax paper-lined baking tray. Using a chopstick to release the cranberry from the toothpick is helpful!
Refrigerate cranberries until the chocolate hardens, about 30 minutes. Transfer to an airtight container for up to 1 week.

Notes

Chop chocolate into smaller pieces so it melts quickly in the microwave.

Microwave in 15-30 seconds bursts in the microwave so you don't burn the chocolate.

To save time toss the cranberries into the bowl of melted chocolate and scoop them out with a slotted spoon.

Use wax paper so the chocolate-covered fruit doesn't stick.

If you don't have a microwave, melt chocolate in a double boiler.

Nutrition