Strawberry Ladybugs
These strawberry ladybugs are the no-bake spring treat everyone asks about. Fresh strawberries dipped in melted chocolate, set on an Oreo cookie base, and decorated with candy eyes, piped chocolate spots, and a fresh mint leaf wing — they look like they took hours and come together in about 20 minutes. Perfect for Easter dessert tables, spring parties, or any time you want something cute that also tastes amazing.
Calories: 97kcal
Ingredients
- Fresh strawberries washed, tops removed, halved, and dried
- Chocolate cream sandwich cookies
- ½ cup chocolate chips plus more as needed
- Candy eyes
- Fresh mint leaves washed and dried
Instructions
- Arrange cookies on a cutting board or baking sheet.
- Microwave chocolate chips in a microwave-safe bowl for 30 seconds and stir. Continue heating in 15-second increments, stirring between each, until completely melted and smooth.
- Thoroughly dry strawberries before dipping because moisture prevents chocolate from adhering. Dip the cut end of each strawberry half into the melted chocolate and place onto a cookie. Add 2 candy eyes immediately. Repeat with remaining strawberries.
- If needed, reheat chocolate until fluid. Transfer to a resealable plastic bag, seal, and snip a tiny corner off. Pipe a center line down each strawberry and add dots on each side for spots. Pipe a dot on the side of each ladybug and press in a mint leaf. Work in small batches so candy eyes stick before chocolate sets.
- Let stand until chocolate is completely set, or refrigerate until set. Serve immediately or cover and refrigerate until ready to serve.
Notes
serving size depends on how many you want, just add enough strawberries and cookies for how many you are making.
Nutrition
Serving: 1ladybug | Calories: 97kcal