Chocolate-Covered Raisins

Written by
Elizabeth LaBau
A professional pastry chef, cookbook author and writer, Elizabeth LaBau has published more than 600 articles on baking and candy-making.
Learn about our editorial process
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Published on 07/06/19 by Elizabeth LaBau
A professional pastry chef, cookbook author and writer, Elizabeth LaBau has published more than 600 articles on baking and candy-making.
Learn about The Spruce Eats's Editorial Process

Updated 07/06/19

A small box of chocolate-covered raisins
Crystal Cartier Photography/Getty Images
  • Total: 23 mins
  • Prep: 20 mins
  • Cook: 3 mins
  • Yield: 2 servings (1 cup)
Nutritional Guidelines (per serving)
527 Calories
21g Fat
85g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 servings (1 cup)
Amount per serving
Calories 527
% Daily Value*
Total Fat 21g 27%
Saturated Fat 13g 66%
Cholesterol 2mg 1%
Sodium 24mg 1%
Total Carbohydrate 85g 31%
Dietary Fiber 9g 32%
Protein 6g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate-Covered Raisins are a classic candy that's easy to make at home. You'll never buy a box at the store again!

Eat these chocolate-covered raisins on their own, or add them to trail mixes, snack mixes, or yogurt. You can also experiment with substituting other dried fruits for some or all of the raisins in this recipe, and try mixing up the chocolate! White chocolate and milk chocolate both add different elements that can be fun to play with.

Ingredients

  • 3 oz (1/2 cup) semi-sweet chocolate (chopped)
  • 1/2 tbsp oil (coconut oil is suggested)
  • 1 cup plump, moist raisins

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a baking sheet by lining it with parchment paper or waxed paper and set aside for now.

  3. Place the chopped chocolate and the oil in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

  4. Once the chocolate is melted and smooth, add the raisins and stir until they’re well-coated with chocolate. The chocolate will be a thin coating on the raisins.

  5. Scrape the chocolate-covered raisins onto the prepared baking sheet and try to separate them, so there aren’t any large clumps.

  6. Refrigerate the tray to set the chocolate, for about 15 minutes, then break up any clumps into individual raisins. Store chocolate-covered raisins in an airtight container in the refrigerator for up to a week.