1 package California Giant strawberries
1/2 cup heavy cream
3 ounces milk chocolate (or two 1.5 ounce bars of your favorite chocolate)
3/4 cup your favorite caramel sauce (or more to taste!)
1/2 cup toasted pecans, chopped
Core strawberries with a melon baller. Set aside.
Combine heavy cream, milk chocolate and caramel sauce in a pot and cook on medium heat, stirring occasionally. Bring to a boil. Once boiling, cook for 2-3 minutes.
Remove from heat and stir in the toasted pecans.
Stuff strawberries with the mixture and enjoy!
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