Dark Chocolate Covered Cranberry Sauce Bites Recipe
Introduction
If you love the classic tangy taste of canned cranberry sauce, these dark chocolate covered cranberry sauce bites are a delightful treat. Sweet, tart, and coated in rich dark chocolate, they’re a perfect way to enjoy leftover cranberry sauce or impress guests with a unique holiday snack.
Ingredients
- 14-ounce can jellied cranberry sauce
- 16 ounces dark chocolate chips
- 1 tablespoon coconut oil (optional, for smoother dipping)
Instructions
- Step 1: Open the can of cranberry sauce and cut it into approximately ½-inch thick discs. Aim for about two full “ribs” based on the can’s imprint for each slice.
- Step 2: Arrange the cranberry sauce discs on a baking sheet lined with parchment paper or a silicone mat. Place the sheet in the freezer for at least 30 minutes to firm up the sauce. This step makes dipping easier but can be skipped if you’re short on time.
- Step 3: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave on high for 1 minute, then stir. Continue microwaving in 15-second increments, stirring in between, until the chocolate is fully melted and smooth.
- Step 4: Remove the cranberry sauce discs from the freezer. Using a fork, dip each slice completely into the melted chocolate, letting excess drip off. Place the coated slices back onto the lined baking sheet.
- Step 5: Return the baking sheet to the freezer and let the chocolate harden for about 30 minutes. Once set, your chocolate-covered cranberry sauce bites are ready to enjoy!
Tips & Variations
- For an extra touch, sprinkle a little sea salt or crushed nuts on the chocolate before it sets to add texture and contrast.
- Use semi-sweet or milk chocolate if you prefer a sweeter coating instead of dark chocolate.
- If you don’t have coconut oil, you can melt the chocolate chips alone, though the coconut oil helps create a smoother coating.
Storage
Store leftover bites in an airtight container in the refrigerator for up to 5 days. To maintain the best texture, bring them to room temperature for a few minutes before serving. They can also be frozen for up to 2 months; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole cranberry sauce instead of jellied?
Jellied cranberry sauce works best for these bites because it holds its shape when sliced. Whole cranberry sauce is more liquidy and may not firm up well for dipping.
Is the coconut oil necessary?
No, coconut oil is optional. It helps to create a smoother, shinier chocolate coating and makes dipping easier, but you can melt chocolate chips without it if needed.
PrintDark Chocolate Covered Cranberry Sauce Bites Recipe
Delight in a unique and festive treat with these Dark Chocolate Covered Cranberry Sauce Bites. Combining the classic tartness of jellied cranberry sauce with rich dark chocolate, this recipe transforms leftover cranberry sauce into an irresistible holiday snack. Quick to prepare and perfectly portioned, these bites offer a sweet-tart flavor with a smooth chocolate coating that hardens to provide a satisfying crunch. Ideal for Thanksgiving leftovers or any time you crave a decadent yet tangy dessert.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: About 16–20 bites depending on slice thickness 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ingredients
- 14 ounce can jellied cranberry sauce
- 16 ounces dark chocolate chips
- 1 tablespoon coconut oil (optional, but makes dipping smoother)
Instructions
- Cut Sauce: Open your can of jellied cranberry sauce and slice it into approximately ½ inch thick discs, aiming for about 2 full “ribs” following the can’s imprint to create individual rounds.
- Freeze Rounds: Place the sliced cranberry sauce pieces on a baking sheet lined with parchment paper or a silicone mat. Freeze them for at least 30 minutes to firm up, which helps make the dipping process easier. You may freeze longer if preparing in advance.
- Melt Chocolate: Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat on high for 1 minute, then stir. Continue microwaving in 15-second increments, stirring each time, until the chocolate is completely melted and smooth.
- Dip: Remove the cranberry sauce slices from the freezer. Using a fork, fully submerge each piece into the melted chocolate, allowing excess to drip off. Transfer back onto the lined baking sheet. Repeat until all are coated.
- Harden: Return the chocolate-coated cranberry bites to the freezer for about 30 minutes or until the chocolate hardens completely. Once set, enjoy your festive and delicious treat!
Notes
- Freezing the cranberry sauce slices before dipping helps chocolate coat more effectively and reduces mess.
- Coconut oil is optional but recommended to create a smoother, shinier chocolate coating.
- Store finished bites in the freezer or refrigerator to keep the chocolate firm.
- These bites make a perfect holiday snack or a creative use for leftover cranberry sauce.
- For variation, dark chocolate may be substituted with semi-sweet or milk chocolate if preferred.
Keywords: dark chocolate, cranberry sauce, holiday treat, Thanksgiving leftovers, chocolate covered cranberry, no bake dessert
