Rhett's Chocolate Covered Stawberries

by Waylon Rhett

Total 15 minutes

Makes about 20

There’s something extra special about recipes that grow alongside our children, and this one is no exception.

These chocolate-covered strawberries have become Rhett’s recipe over the years—carefully perfected, proudly shared, and always requested. At just 13 years old, he’s been making them long enough to know that the secret isn’t just in the ingredients, but in the patience and care he puts into each batch.

What started as a fun kitchen experiment has turned into something much more meaningful. When Rhett was assigned an informative essay for his homeschool assignment, it felt only natural for him to write about something he knows and enjoys. So we decided to write it down together—step by step—capturing not just the process, but the story behind it.

Here on the farm, where simple joys matter most, this recipe fits right in. It’s easy, sweet, and full of heart—just like the boy who makes it. Whether you’re preparing them for a special occasion or just a regular afternoon treat, we hope Rhett’s chocolate-covered strawberries become a favorite in your home, too.

Ingredients

2 cups high quailty dark chocolate chips

4 tablespoons salted butter

1 teaspoon SRF vanilla

Pinch of Maldon smoked sea salt flakes

Directions

1. Rinse your strawberries under cold water.

   Pat them completely dry or let them air dry on the countertop.

2. Line a baking sheet with parchment paper.

3. Melt butter in a small saucepan over medium-low heat. Once melted, add your chocolate chips.

4. Stir continuously until the chocolate is smooth, then add vanilla extract.

5. Remove from heat and begin dipping your strawberries into the melted chocolate.

6. Place each dipped strawberry on the prepared baking sheet.

7. Sprinkle with smoked sea salt before the chocolate sets.

8. Let them sit at room temperature to harden, or place them in the refrigerator to speed up the process.

9. Best eaten the same day.