While we have officially titled this recipe “Chocolate Covered Strawberry Owls” they could easily be used for a penguin theme as “Chocolate Covered Strawberry Penguins” – whichever bird you prefer! Either way, it’s a cute and tasty dessert perfect for parties or a special surprise for the bird lovers in your life.

Chocolate-Covered Strawberry Penguins Recipe

While owls are officially the bird for fall, and penguins the bird for winter, these chocolate-covered strawberry birds can be made and enjoyed all year round!

It’s a fun twist on a classic with juicy, sweet-tart strawberries paired with rich chocolate and a touch of crunch from the decorative candies, subtly decorated to imply a bird silhouette by simply leaving a strip of the strawberry naked and adorning it with candy eyes and a candy “beak.”

Part edible craft and part dessert, these little penguins bring personality to any gathering, and because they require only a handful of ingredients and no baking, they’re an excellent last-minute low-key dessert that still looks impressive.

— Jennifer

Strawberry Owl Ingredients

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• 10 Strawberries
• 3 oz Chocolate bar
• 20 Candy Eyes
• 5 Skittles (orange and yellow)
• 1-2 teaspoons Sprinkles, optional

Scroll down to the printable recipe card for full measurements.

Tip: Any moisture on the berries can cause the chocolate to seize or prevent it from adhering properly, so be sure to dry them completely before adding chocolate

Kitchen Tools You May Find Helpful

• Microwave-safe bowls
• Dipping tools or toothpicks
• Spoon
• Baking sheet with parchment paper

How to Make Chocolate-Covered Strawberry Owls

To Prep: Break up the chocolate and place in microwave-safe bowl. Set aside. Wash and thoroughly dry the strawberries.

1. Melt the chocolate in a water bath or in the microwave.
2. Dip the strawberries right and left sides alternately. Then dip with the sharp edge to make it look like a penguin, with half of the center of the berry staying bare (about in the shape of a triangle, as shown).
3. Set the candy eyes between the tapered end of the strawberry and the “belly” before the chocolate hardens. Cut the Skittles in half and place in place of the beak (between the eyes, at the very top of the belly). Chill until the chocolate has set for 1 hour in the refrigerator. 
4. Optionally, transfer the remaining chocolate to a serving plate and sprinkle with the Christmas sprinkles. Place the strawberries on the plate and serve.

Prep Tips

• Strawberries: Choose firm, brightly colored strawberries with fresh sepals. Avoid spoiled or wrinkled berries. Cold berries help the chocolate set more quickly, making it easier to add the eyes and beaks before the coating hardens (but can cause the chocolate to need to be reheated).
• Drying: Make sure strawberries are completely dry before dipping them in chocolate. A drop of water can cause the chocolate to set and become grainy.
• Chocolate: Add a teaspoon of coconut oil or to the chocolate while melting, for a smoother surface and shine.
• Temperature Control: If the chocolate starts to thicken while dipping the strawberries, simply reheat it in the microwave for a few seconds to maintain a smooth consistency.
• Use parchment paper for easy cleanup: Place the dipped strawberries on a parchment-lined tray to prevent sticking and make transferring them easier. 
• Swap the Skittles for softer candies: Mini orange jelly beans, candy-coated chocolates or small fondant pieces can create more realistic beaks and may be easier to cut. 

List of Related Recipes on My Website

• Nutter Butter Dogs
• Narwhal Cupcakes
• Baby Shark Lollipops
• Big Bird Cupcakes
• Easy Polar Bear Cookies

Strawberry Owls Recipe (Printable Recipe Card)

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