asy Homemade Chocolate Covered Raisins Recipe

5 from 1 vote

asy Homemade Chocolate Covered Raisins Recipe

If there’s one candy I can never walk past in the store, it’s chocolate covered raisins. They feel a little nostalgic, a little old-fashioned, and somehow both candy and snack all at once.

Prep Time15

Cook Time5

cooling time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: candy recipe, chocolate recipe, christmas candy recipe, christmas recipe, snack recipe, sweet snack

Servings: cups

Calories: 1104kcal

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Equipment

Sheetpan with Wire Racks

baking sheet

Ingredients

2 Cups Raisins
1 ½ Cups Milk Chocolate Chips or chopped dark chocolate

Instructions

Line a sheet pan or large plate with parchment paper or wax paper to prevent sticking. A parchment-lined baking sheet makes cleanup quick and easy.
Melt the Chocolate on low heat using one of these methods:
1 ½ Cups Milk Chocolate Chips
Microwave Method. Place chocolate in a microwave-safe bowl. Heat in 20–30 second intervals, stirring each time, until smooth.
Double Boiler Method. Place chocolate in a heatproof bowl over a pot of gently simmering water. Stir until melted and smooth.
Coat the raisins. Add the raisins to the bowl of melted chocolate and gently stir until fully coated.
2 Cups Raisins
Using a fork or small spoon, lift individual raisins (or small clusters) and place them onto the prepared baking sheet. Try to separate them so they don’t clump together.
Alternatively, you can form small clusters. Using a spoon or small cookie scoop, lift out small clusters of raisins and place them onto the prepared pan. This creates easy-to-grab chocolate raisin clusters once they set.
Add toppings (optional). Sprinkle with a pinch of sea salt, dust lightly with cocoa powder, or drizzle with white chocolate mixed with a little maple syrup for sweetness.
Allow the chocolate to firm up at room temperature, or refrigerate for faster setting. At room temp, they usually set within about 30–45 minutes.
Once set, gently peel them off the parchment paper and transfer to a storage container.

Notes

½ Teaspoon Coconut Oil (optional, for smoother melting). If the chocolate seems too thick, you can stir in the coconut oil to thin it slightly.

If your chocolate thickens while working, reheat gently on low heat for a few seconds at a time.

Optional toppings: sea salt, a dusting of cocoa powder, or a drizzle of white chocolate

Optional sweetener for drizzle: 1–2 teaspoons maple syrup (if making a glaze-style drizzle)

What Kind of Raisins Work Best?

Most people use regular seedless raisins, and they work perfectly. If you want a bigger, juicier bite, jumbo raisins are also a great option and feel extra candy-like once coated in chocolate.

Make sure your raisins are fresh and plump, not dried out. Very dry raisins don’t coat as nicely and can make the candy feel tougher when you bite into it.

Best Chocolate for Chocolate Covered Raisins

You can use:

Chocolate chips
Baking chocolate bars (chopped)
Candy melts (not my favorite for flavor, but they work)

For the best flavor, I recommend real chocolate rather than candy coating. Semi-sweet and dark chocolate balance the sweetness of the raisins nicely, while milk chocolate gives that classic movie-theater candy taste.

If you want a shinier finish and firmer snap, you can temper the chocolate, but for everyday snacking, simple melting works just fine.

For Gift-Giving or Packaging

If you’re using them for the holiday season or party favors:

2 cups will fill about 4 small treat bags or jars (½ cup each)
Or about 8 small snack-size bags (¼ cup each)

Nutrition