Peanut and Caramel Pickle Bouquet

Tired of flowers? Try pickles instead! These salted caramel and peanut pickles are a fun, unique and delicious gift!

I’ve been wanting to make this for years. No idea why. It’s the weirdest recipe ever. I tried a couple years ago and stuffed them with marshmallows, but they were TOO big and ended up looking…well…I’m sure you can imagine what they resembled!

I was so nervous when I was making these, but to my relief, my fiancé came home, saw what I was doing and immediately asked, “Pickles?” so I felt like this round was probably safe to post online! hahaha I’ve eaten so many of these already, as they are basically green chocolate bars on a stick, so be careful. These will be difficult to actually “gift” because they are so freaking delicious. The caramel stays soft and chewy, the peanuts add a salty little crunch and the white chocolate is the smooth, creamy finish!

Ingredients for my Peanut and Caramel Pickle Bouquet

How to Make this Peanut and Caramel Pickle Bouquet

Place the caramels and milk in a saucepan and set to medium heat. Stir occasionally until the caramels have fully melted. Add the peanuts and mix until fully combined.

Spoon large dollops of the caramel peanut mixture onto a baking sheet lined with parchment paper. A silpat mat would also work well! You should have 12 dollops. Allow the dollops to cool until it can be easily handled without burning your hands. Wrap each dollop around a lollipop stick. You can add a slight curve if desired, to make them look extra pickle-y. Set them aside on the baking sheet while you melt the chocolate.

Pour the green chocolate into a tall, narrow glass. (see below for melting instructions!) Champagne glasses work great! Dunk each pickle into the glass, allow the excess to drip off, then return the pickles to the baking sheet. If you find that the chocolate is too thick, you can add a couple teaspoons of coconut oil. This will thin it out and make it easier to dip! Once all the pickles have been covered in chocolate, place the baking sheet in the fridge for the chocolate to set, about 30 minutes. If using pure chocolate, chill them in the freezer instead.

Dip a clean, food-safe paintbrush into liquid green food coloring and brush it onto each pickle to create a streaky, mottled effect. This will make them look more like pickles!

If desired, wrap some pink tissue paper around the base of the sticks and shape the pickles into a bouquet. Enjoy!

Peanut and Caramel Pickle Bouquet

Tired of flowers? Try pickles instead! These salted caramel and peanut pickles are a fun, unique and delicious gift!

Course dessert

Cuisine american

Servings 12 pickles

Equipment

• 8 inch lollipop sticks
• pink tissue paper (optional)

Ingredients

• 11 oz vanilla caramels
• 3 tbsp milk
• 1 ½ cups salted peanuts
• 1 cup white chocolate/candy melts
• 1 cups green chocolate/candy melts
• coconut oil optional
• Liquid green food coloring

Instructions

• Place the caramels and milk in a saucepan and set to medium heat. Stir occasionally until the caramels have fully melted.
• Add the peanuts and mix until fully combined.
• Spoon large dollops of the caramel peanut mixture onto a baking sheet lined with parchment paper. A silpat mat would also work well! You should have 12 dollops.
• Allow the dollops to cool until it can be easily handled without burning your hands.
• Wrap each dollop around a lollipop stick. You can add a slight curve if desired, to make them look extra pickle-y.
• Set them aside on the baking sheet while you melt the chocolate.
• Place the white chocolate and half of the green chocolate into a microwave-safe bowl. Microwave for 30-second intervals, stirring at each interval, until melted. If the chocolate isn’t as deep green as you like, add some more of the green chocolate and microwave again if necessary. If using candy melts, you can add a touch of yellow gel food coloring to make it a more yellowy-green shade. Be careful if using pure chocolate – you must use OIL-BASED food coloring, not gel or liquid, as it will make the chocolate seize and become lumpy.
• Pour the green chocolate into a tall, narrow glass. Champagne glasses work great! Dunk each pickle into the glass, allow the excess to drip off, then return the pickles to the baking sheet. If you find that the chocolate is too thick, you can add a couple teaspoons of coconut oil. This will thin it out and make it easier to dip!
• Once all the pickles have been covered in chocolate, place the baking sheet in the fridge for the chocolate to set, about 30 minutes. If using pure chocolate, chill them in the freezer instead.
• Dip a clean, food-safe paintbrush into liquid green food coloring and brush it onto each pickle to create a streaky, mottled effect. This will make them look more like pickles!
• If desired, wrap some pink tissue paper around the base of the sticks and shape the pickles into a bouquet. Enjoy!

Keyword edible arrangements, edible bouquet, peanut and caramel pickle bouquet, pickle cake pops, pickle candy, valentine’s day dessert, valentine’s day edible bouquet, valentine’s day treat

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