Chocolate Treasure Boxes {Recipe}
Chocolate Treasure Boxes recipe for Valentine’s Day. Enjoy!
We made this dessert for our Valentine’s meal, and a reader requested that I share the recipe.
There is nothing healthy about this dessert (except for the strawberries–maybe before they are covered in chocolate!), but it was a huge hit at our house.
You’ll also notice in the photo above that ours didn’t turn out perfectly–my five children helped me make it. Their help just made it that much sweeter. 🙂
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Chocolate Treasure Boxes
Ingredients:
- 1 carton (7 ounces) milk chocolate for dipping
- 4 fresh strawberries
- 5 milk chocolate candy bars (1.55 ounces each)
- 1/2 cup vanilla or white chips, melted
- 1/2 cup cold milk
- 1/4 cup instant chocolate pudding mix
- 1-1/4 cups whipped topping
Instructions:
Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside.
Cut candy bars in half widthwise. Melt the white chocolate. Drizzle candy bars with white chocolate; refrigerate until set. Dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes.
Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping.
Place boxes on serving plates. Cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. Fill bag with pudding mixture; pipe into boxes.
Reheat dipping chocolate if necessary. Dip the long sides of the remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with chocolate-covered strawberries. Refrigerate for 10 minutes or until set.
Yield: 2 boxes (2 servings each)
Notes: We omitted the lid, as we ran out of chocolate bars. We made 3 boxes instead of 2, and we made a whole box of chocolate pudding (following the directions on the box for amount of milk, etc.). I think we guesstimated on the amount of whipped topping, too. I’m not sure, as the girls did that part of the recipe. Three boxes were more than enough for our family of 7, as it was very rich. And, we may have all sampled enough of the chocolate while we were making it that we were getting full of it by then!
Chocolate Treasure Boxes
Chocolate Treasure Boxes are a fun dessert to make for Valentine's Day!
Servings: 2 Boxes
Ingredients
- 1 carton 7 ounces milk chocolate for dipping
- 4 fresh strawberries
- 5 milk chocolate candy bars 1.55 ounces each
- 1/2 cup vanilla or white chips melted
- 1/2 cup cold milk
- 1/4 cup instant chocolate pudding mix
- 1-1/4 cups whipped topping
Instructions
- Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside.
- Cut candy bars in half widthwise. Melt the white chocolate. Drizzle candy bars with white chocolate; refrigerate until set. Dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes.
- Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping.
- Place boxes on serving plates. Cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. Fill bag with pudding mixture; pipe into boxes.
- Reheat dipping chocolate if necessary. Dip the long sides of the remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with chocolate-covered strawberries. Refrigerate for 10 minutes or until set.
Notes
Notes: We omitted the lid, as we ran out of chocolate bars. We made 3 boxes instead of 2, and we made a whole box of chocolate pudding (following the directions on the box for amount of milk, etc.). I think we guesstimated on the amount of whipped topping, too. 3 boxes were more than enough for our family of 7, as it was very rich. And, we may have all sampled enough of the chocolate while we were making it that we were getting full of it by then!
This recipe was originally found in Best of Country Cooking 2011. I’ve made some modifications to the instructions.
A lovely Valentine’s dessert!
Thank you, Linda!
Hi Miss Sarah! We did have fun making them and they were very delicious (you can't go wrong when there's that much sugar involved!). 🙂
You're welcome, Mary! I used those big Hershey's chocolate bars. I found a package of them at the Dollar Store, and the package had several chocolate bars in it, and it says on the front "1.55 ounces each". The main thing is just to find a bar that is 1.55 ounces, and you need 4 squares of chocolate to make a box (5 squares if you want to make the lid).
Yummy! Those looks so fun to make and super yummy. 🙂 Thanks for sharing the directions and recipe!
Oh thank you so much for sharing the recipe with us. I love simply and yummy deserts like this. A so pretty too!
Oh what kind of candy bar did you use?
Blessings and ((HUGS))
-Mary