Chocolate Covered Berries take on a whole new level of indulgence when they are filled with creamy peanut butter and wrapped in a glossy chocolate shell. This version of a chocolate covered berries recipe is all about contrast, with juicy strawberries and blueberries on the inside and rich chocolate on the outside, giving you a dessert that feels special without being complicated.

If you love that classic peanut butter and chocolate combo as much as I do, these peanut butter stuffed chocolate berries are going to be dangerously easy to fall for. They are quick to make, great for sharing, and just fancy enough to feel like a treat, which is exactly what great stuffed chocolate covered berries should be.

Peanut Butter Stuffed in Berries with chocolate - 1
  • What Makes This Recipe So Good
  • What Goes Into Chocolate Covered Berries
  • How To Make Chocolate Covered Berries
  • Tips For Making Chocolate Covered Berries
  • Recipe FAQ’s
  • Peanut Butter Stuffed Chocolate Covered Berries Recipe

What Makes This Recipe So Good

This take on Chocolate Covered Berries goes beyond just dipping fruit in melted chocolate. By stuffing the berries with creamy peanut butter first, you get a richer, more balanced bite that turns a simple chocolate covered berries recipe into something that feels bakery level without the extra work.

What really sets these stuffed chocolate covered berries apart is the way the textures play together. The juicy fruit, smooth peanut butter, and snappy chocolate shell create layers of flavor in every bite, making these peanut butter stuffed chocolate berries feel indulgent while still staying light and fresh.

What Goes Into Chocolate Covered Berries

Flat lay photo of ingredient shot of strawberries, creamy peanut butter, blueberries, 70%dark chocolate. - 2

These Chocolate Covered Berries use just a handful of simple ingredients, but each one plays an important role in creating that creamy, juicy, chocolatey bite that makes this recipe so addictive.

  • Strawberries: Sweet, juicy strawberries give these stuffed chocolate covered berries their bright, fresh contrast against the rich peanut butter and chocolate.
  • Blueberries: Their smaller size creates little bursts of fruitiness that balance out the heavier flavors and make every bite interesting.
  • Peanut Butter: This is the creamy center that turns a basic chocolate covered berries recipe into true peanut butter stuffed chocolate berries with real depth.
  • Dark Chocolate: A higher cocoa content keeps the shell from tasting overly sweet and gives these Chocolate Covered Berries that satisfying snap when you bite in.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chocolate Covered Berries

Wash and dry all berries thoroughly, hull the strawberries, then fill each with about ¼ to ½ teaspoon peanut butter - 3
  1. Prepare The Berries: Wash and dry all berries thoroughly, hull the strawberries, then fill each with about ¼ to ½ teaspoon peanut butter depending on size and arrange on a parchment lined tray.
Microwave the chocolate in 30 second bursts, stirring every 10 seconds until smooth - 4
  1. Melt The Chocolate: Microwave the chocolate in 30 second bursts, stirring every 10 seconds until smooth, or melt it gently over simmering water, stirring until fully melted and glossy.
Dip the strawberries and blueberries halfway into the chocolate - 5
  1. Dip And Coat: Dip the strawberries and blueberries halfway into the chocolate, gently shake off any excess, then return them to the lined tray in a single layer.
Refrigerate for 15 to 20 minutes until chocolate sets, then spread about ¼ teaspoon peanut butter onto each blueberry - 6
  1. Chill And Fill: Refrigerate for 15 to 20 minutes until chocolate sets, then spread about ¼ teaspoon peanut butter onto each blueberry, serve immediately, and enjoy.

Chocolate Covered Berries are rich, sweet, and just a little indulgent, so they shine best when paired with treats that bring contrast and variety to the table. A batch of Fried Tortilla Chips adds a playful crunch that works surprisingly well with dessert dips, while Caprese Crostini With Grilled Avocado gives you something fresh and savory to balance out the sweetness.

If you want to lean into a more dessert focused spread, Peanut Butter Chocolate Chip Banana Bread is a natural match with these peanut butter stuffed chocolate berries, letting you double down on that nutty, chocolatey theme without feeling heavy or repetitive.

Tips For Making Chocolate Covered Berries

  • If your berries feel even slightly damp, the chocolate will not stick properly, so I always give them an extra minute with a paper towel just to be safe.
  • I like using a small knife or piping bag to fill the strawberries because it keeps the peanut butter neat and prevents it from pushing the fruit apart.
  • Dark chocolate gives the best snap, but if you prefer milk or semi sweet, just keep an eye on melting so it does not scorch.
  • These Chocolate Covered Berries are best eaten the same day since the fruit stays juicier and the chocolate shell stays crisp.

Make sure the berries are completely dry before dipping, because even a little moisture can cause the chocolate to seize or slip off.

Absolutely, almond butter or cashew butter both work well and still give these stuffed chocolate covered berries that creamy center.

This usually happens when they sit in the fridge too long, so for the best texture and flavor, serve these peanut butter stuffed chocolate berries within a few hours of making them.

Peanut Butter Stuffed Chocolate Covered Berries on ice cubes - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

  • ▢ 1 cup strawberries , washed and hulled, and dried thoroughly with a paper towel
  • ▢ 1 cup blueberries , washed and dried thoroughly with a paper towel
  • ▢ 4 tablespoons creamy or crunchy peanut butter (or any nut butter of choice) — more if needed
  • ▢ ¾ cup 70% dark chocolate (or chocolate of choice)

Instructions

  • Prepare berries by washing and drying them thoroughly with a paper towel. Hull the strawberries and fill with ¼-1/2 teaspoon peanut butter for each strawberry – depending how large they are. (I used a knife to spread the peanut butter over the top and push it into the strawberries). Blueberries are prepared after coating with chocolate and refrigerating. Place berries on a tray lined with parchment/baking paper. Set aside. Melt chocolate:

Microwave method:

  • Place chocolate in a microwave safe bowl, and melt for 30 seconds. Stir and microwave again in 10 second intervals (removing from microwave to site chocolate with a metal fork between each interval) until melted and smooth.

Stove Top Method:

  • Place chocolate in a small metal bowl over a pot of simmering water, Stirring occasionally until all the chocolate is smooth and melted. (Do not let the chocolate come into contact with the water, or it will seize).
  • Once chocolate has melted, dip strawberries and blueberries half way into the chocolate, turning them to coat evenly. Bring them out, shake off any excess chocolate and place onto paper lined tray.
  • Place into refrigerator for only 15-20 minutes (if refrigerated longer, chocolate may turn cloudy and white). Once chocolate has hardened, remove berries and spread ¼ teaspoon peanut butter over the blueberries. Serve and enjoy!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Peanut Butter Stuffed Chocolate Covered Berries - 9

Peanut Butter Stuffed Chocolate Covered Berries

Ingredients

  • 1 cup strawberries , washed and hulled, and dried thoroughly with a paper towel
  • 1 cup blueberries , washed and dried thoroughly with a paper towel
  • 4 tablespoons creamy or crunchy peanut butter (or any nut butter of choice) – more if needed
  • ¾ cup 70% dark chocolate (or chocolate of choice)

Instructions

  • Prepare berries by washing and drying them thoroughly with a paper towel. Hull the strawberries and fill with ¼-1/2 teaspoon peanut butter for each strawberry - depending how large they are. (I used a knife to spread the peanut butter over the top and push it into the strawberries). Blueberries are prepared after coating with chocolate and refrigerating. Place berries on a tray lined with parchment/baking paper. Set aside. Melt chocolate:

Microwave method:

  • Place chocolate in a microwave safe bowl, and melt for 30 seconds. Stir and microwave again in 10 second intervals (removing from microwave to site chocolate with a metal fork between each interval) until melted and smooth.

Stove Top Method:

  • Place chocolate in a small metal bowl over a pot of simmering water, Stirring occasionally until all the chocolate is smooth and melted. (Do not let the chocolate come into contact with the water, or it will seize).
  • Once chocolate has melted, dip strawberries and blueberries half way into the chocolate, turning them to coat evenly. Bring them out, shake off any excess chocolate and place onto paper lined tray.
  • Place into refrigerator for only 15-20 minutes (if refrigerated longer, chocolate may turn cloudy and white). Once chocolate has hardened, remove berries and spread ¼ teaspoon peanut butter over the blueberries. Serve and enjoy!

Nutrition

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