Chocolate Dipped Honey Joys – Last Minute Valentine’s Day Treat

Looking for a last-minute Valentine’s Day treat? Chocolate Dipped Honey Joys are sweet and chewy and come together in less than half an hour!

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Honey joys are simple treats that are perfect for many occasions. They are a great treat that packs well in a lunch, are great for taking to parties, or just when you want a light sweet.

I try to think up something special and sweet but small to pack in my husband’s lunch for Valentine’s Day and then we’ll normally have something a little more special with supper. This year as I was trying to think of what to make to put in his lunch I had honey joys on my mind, so I figured why not try to make them Valentine’s Day-themed?

This recipe for chocolate dipped honey joys puts a twist on regular honey joys. Learn how to make them pink (without Red dye #40), heart-shaped, and dip them in chocolate to make them perfect for Valentine’s Day, or any other special occasion!

What Are Chocolate Dipped Honey Joys Made of?

Chocolate Dipped Honey Joys are made of:
Butter
Honey
Sugar
Corn Flakes
Strawberry puree
Chocolate chips

Are Chocolate Dipped Honey Joys Gluten And Dairy-Free

No, these chocolate dipped honey joys are not gluten or dairy-free. However, it would be very easy to make them gluten and dairy-free. Regular cornflakes are not gluten-free, but you can get gluten-free cornflakes. By swapping the butter for dairy-free butter and the chocolate chips for allergen-free chocolate chips (I like these, they taste very similar to the normal ones) these can be made gluten and dairy-free.

Instructions

Heart-Shaped Honey Joys

1. Before you start Pre-heat the oven to 300F and line a baking sheet with parchment paper
2. First measure out cornflakes and put them in a large bowl
3. Then mush up 3 strawberries for your strawberry puree.
4. Next put the butter, sugar, and honey in a saucepan.

2. Stir constantly over low heat until melted, combined, and bubbly
3. Turn off the heat and stir in the strawberry puree

4. Next pour over the cornflakes and coat thoroughly.
5. To make heart shapes scoop out cornflakes and press into heart-shaped cookie cutters (I used the ones from this set) on top of the parchment paper. Remove the cookie cutters from the tray before placing the tray in the oven.

6. Place the tray in the oven at 300f and bake for 10 minutes
7. Remove from oven. If some of your hearts lost shape then you may have to reshape them. If you do, do it as soon as you pull them out of the oven, they harden fast. Just put the cookie cutter back on them and wiggle it around a little and they will take their shape back.

Melting The Chocolate For Dipping

1. First, if you have a double boiler put some water in the bottom pan and put it on the stove to heat up. If you don’t have a double boiler then you are going to need to find a pan and a metal bowl that you can stack on top of each other. The bowl will need to be able to fit on top of the pan without touching the water in the pan below.
2. When the water is hot, but not yet boiling, put the bowl on top of the pan and put the chocolate chips in it.

3. When the chocolate chips start to look glossy turn the heat off and stir the chocolate chips until they are melted. If you are using a large bowl, tip it somewhat so you have a deep bit of chocolate to dip in.

4. Dip the bottom of the honey joys in the melted chocolate, making sure to coat evenly.

5. Then place the chocolate dipped honey joys back on the parchment paper
6. Repeat with the rest of them.
7. Lastly place them in the fridge for a few minutes to harden the chocolate, this does not take very long.

Variations Of Chocolate Dipped Honey Joys

• Skip the chocolate. These taste great without the chocolate, the chocolate just adds a little something extra!
• You can use red food coloring to color them and get a more vibrant color. However, if you choose to avoid most artificial food dyes like I do, then strawberry puree works fine.
• You can scoop these into a cupcake liner if you don’t want to shape them. Or press them into an 8*8 pan and cut them into squares after they cool.