Chocolate Raspberry Sticks are made with a delicious jellied raspberry filling dipped in melted chocolate! Perfect jello dessert for the holidays! 
Chocolate Raspberry Sticks are fun to make and are even more delicious than the store-bought variety. We always bought these little treats around the holidays when I was growing up, and it was a favorite holiday tradition.
I never even thought about attempting to make these at home until recently, but several months ago I made some Homemade Chocolate Orange Sticks and they were absolutely amazing! Ever since then, I’ve been planning on making a raspberry version and I finally got around to it! The results? Just as good as the orange variety, and maybe even a little bit better!
CHOCOLATE RASPBERRY STICKS
- 2 packets unflavored gelatin (about 1 1/2 Tbsp)
- 6 oz. box raspberry flavored Jello
- 1 cup sugar
- 3/4 cup hot water
- 1/2 cup cold water
- 1/2 tsp raspberry extract
- 12 oz. melting chocolate or chocolate almond bark
- Soften the gelatin in cold water and set aside.
- Combine sugar, raspberry Jello and hot water, stir until dissolved. Bring to a boil in a saucepan over medium-high heat. Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the raspberry extract.
- Pour into well-greased molds. I purchased this mold from Amazon, but I also used two mini loaf pans for the remainder of the mixture and the loaf pans worked just as well as the silicone mold.
- Let stand over night and then dip into melted chocolate. I used the Chocoley Milk Chocolate and it was wonderful, but you could also use dark chocolate or even white chocolate to dip in. Place the chocolate in a glass bowl and microwave for 45 seconds, then stir. Continue to microwave in 15 second intervals, stirring in between each interval until the chocolate is completely melted. I also drizzled a little white chocolate on top just for fun. Enjoy!
Other products that will help you re-create this recipe at home:
- Pyrex 3-piece glass measuring cup set
- Stainless saucepan with cover
- Glass bowl set, 10 pieces
- 3-piece silicone spatula set
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CHOCOLATE RASPBERRY STICKS
An amazing jellied raspberry filling dipped in chocolate - these little treats are absolutely addicting!
Print Pin RatePrep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 50 -60
Ingredients
- 2 packets unflavored gelatin about 1 1/2 Tbsp
- 6 oz. box raspberry flavored Jello
- 1 cup sugar
- 3/4 cup hot water
- 1/2 cup cold water
- 1/2 tsp raspberry extract
- 12 oz melting chocolate or chocolate almond bark
Instructions
- Soften the gelatin in cold water and set aside.
- Combine sugar, raspberry Jello and hot water, stir until dissolved. Bring to a boil in a saucepan over medium-high heat. Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
- Pour into well-greased candy molds well-greased mini loaf pans. Let stand over night and then dip into melted chocolate.
- Place the chocolate in a glass bowl and microwave for 45 seconds, then stir. Continue to microwave in 15 second intervals, stirring in between each interval until the chocolate is completely melted. I also drizzled a little white chocolate on top just for fun. Enjoy!
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Chloe Crabtree says
March 30, 2015 at 6:35 pmThese look amazing! I am so impressed at your creativity! I am pinning and sharing at FB and G+! Hugs, Chloe
Jessica says
April 1, 2015 at 3:06 pmThanks Chloe!!
Rosemerry says
April 8, 2015 at 7:46 amYou girls are fantastic! Chocolate and orange is delicious together! That’s a given. But now chocolate and raspberry is a whole “nuther”level of goodness! I do have a question:in step three you mention allowing the mixture to set overnight~is that refrigerated or at room temperature?
Nellie says
April 8, 2015 at 12:24 pmRoom temperature works great – no need for refrigeration!
Geneva lambert says
December 19, 2018 at 5:32 pmWhat did i do wrong mine turned out like a gummy bear..
Nellie says
December 21, 2018 at 8:06 amGeneva – I’m not sure what happened! The whole mixture was that thick before you poured into the molds? If that is the case, it sounds like maybe it cooked too long? Or maybe too much gelatin was added?
Anne says
December 9, 2016 at 8:04 amWhen you use the mini loaf pans do you cut the jello into sticks before dipping them? I’m anxious to try these. I am able to get the orange ones in the store ( now i don’t have to) but raspberry…… oh goodness..
Nellie says
December 9, 2016 at 2:51 pmYes, I cut the gelatin mixture into sticks before dipping them. I hope you enjoy them! My family has already eaten their way through a few batches this holiday season!
Mary says
December 16, 2016 at 9:10 amHow long do this keep for ?
Tuly says
February 26, 2017 at 6:59 amCan I substitute using sugar free jello, and a sugar substitute such a stevia?
Jessica says
February 27, 2017 at 1:26 pmI haven’t tried it myself, but I think it’d be fine!
Tuly says
February 27, 2017 at 2:17 pmSugar free jello and sugar substitute didn’t work out. Getting ready to do over with the real stuff. Wish me luck!
Phyllis says
April 10, 2017 at 8:52 pmI made these, but the candy was FIRM, no jell to it. I am going to have to break into pieces and then worry about breaking teeth. What could I have messed up on. I cooked for 20min, stirring all the time, but the last 5 minutes jelly was turning into strings. please help as I love chocolate jellies
Nellie says
April 11, 2017 at 10:43 amI’m so sorry these didn’t turn out for you! I have made them a lot of times and have never had this happen, so I’m not sure what the problem is. It sounds like there was either too much gelatin or the candy was cooked too long – so if you did cook for 20 minutes, maybe your stove is hotter than normal? I would try reducing the heat on your stove and maybe only cooking for 15 minutes next time. The mixture should be really thick but still pourable. Hopefully this helps!
Janice says
September 23, 2017 at 12:05 pmI made the jellies, no problem however when I dipped ( I used chocolate candi melts ) them they began to melt into the chocolate. What should I have done differently?
Nellie says
September 23, 2017 at 5:44 pmI’m not sure why they started to melt-I’ve never had that happen!!! My first thought is that either the jellies weren’t quite set up enough, or that the chocolate was too hot? I usually dip my jellies right into the chocolate as soon as it is melted, but maybe just let the chocolate sit for a minute or two after melting, stirring occasionally to let it cool down just a little bit. Hopefully that helps!
Elizabeth Turner says
December 2, 2017 at 1:12 pmHow long do these last? I want to make some as gifts and just want to make sure they dont turn bad. Thanks!
Nellie says
December 4, 2017 at 10:30 amI’ve kept these at room temperature for up to a week before and they still taste great at that point!
Jasmine says
December 10, 2017 at 8:26 pmIf you could find orange jello, could you use this recipe to make the orange jelly sticks also? It seems easier than the one you already have, and I’m a “the less ingredients the better” kinda cook 🙂 thanks for sharing these I can’t wait to try them!
Nellie says
December 14, 2017 at 12:03 amYes, you could definitely use orange jello to make the orange version. I like the flavor of the orange juice a little bit better, but either way, they will turn out great!
Karen says
December 13, 2017 at 5:46 amWhat do you use to grease your pans? Oil or butter?
Nellie says
December 14, 2017 at 12:01 amI usually use cooking spray because it’s fast, but I have used oil and butter before, both with good results!
Amber says
December 15, 2017 at 2:35 pmHi there, am wondering how to soften gelatin? Do I follow box instruction or use some of the water in recipe to do so? Thanks 🙂
Nellie says
December 16, 2017 at 1:39 pmYou will just be putting the gelatin in the 1/2 cup of cold water that the recipe calls for. Enjoy!
Sharon says
December 17, 2017 at 8:01 pmHow do you do the actual dipping?
Nellie says
December 18, 2017 at 11:08 amI just use two forks – nothing fancy! We made a video for our Chocolate Orange Sticks which you can view here and see how we dip them: https://butterwithasideofbread.com/homemade-chocolate-orange-sticks/
Laura says
December 27, 2017 at 5:28 pmThese are amazing! My family loved them an couldn’t believe that I did not buy them! Thank you for sharing this recipe!
Jessica says
December 30, 2017 at 1:55 pmYou’re very welcome Laura- I’m glad everyone enjoyed them!
Sharon says
January 11, 2018 at 7:27 pmI’ve teied it twice and it didn’t turn out the orang ones came out gritty and surgery am I cooking to long?….
Nellie says
January 12, 2018 at 10:28 amI’m so sorry they didn’t turn out for you! I’m not sure why they would be gritty – it actually sounds like the mixture didn’t cook long enough because the sugar should fully dissolve.
Sharon says
January 11, 2018 at 7:29 pmSugary they Survive surgery LOL
Kelli says
March 15, 2018 at 1:29 pmThese are awesome! Love them. And easy to make. Quick question: how do you get the chocolate to dry on the bottom and then pick them up without the chocolate pulling off? I dried them on wire racks which didn’t work.
Nellie says
March 15, 2018 at 1:35 pmSo glad you enjoyed them! I just set them on wax paper immediately after dipping and they pull right off when they are dry without leaving any chocolate behind!
Martha says
November 25, 2018 at 6:17 amCan’t wait to try this! How much chocolate should I use for this recipe?
Nellie says
November 26, 2018 at 10:22 amMartha – 12 oz of melting chocolate or chocolate almond bark should be the right amount. Hope you enjoy these as much as I do!
Terri Hobbs says
November 27, 2018 at 1:13 pmI made these this morning!! Great flavor consistency! I added a couple of teaspoons of my homemade raspberry jelly and it was a great addition!