Chocolate Covered Tuxedo Strawberries

Recipe by Girly Griller
READY IN: 1hr 30mins
SERVES: 15-20
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (16 ounce) cartons strawberries
  • 1
    (8 ounce) package semi-sweet chocolate chips
  • 1
    (12 ounce) package white almond bark
  • cooking paraffin wax (optional)
  • wax paper, lined cookie sheets
  • toothpick
  • shortening (optional for emercency response plan) or vegetable oil (optional for emercency response plan)
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DIRECTIONS

  • Wash strawberries and allow to dry 2-3 hrs before dipping.
  • Place 3 or 4 (depending on the amount you are making) almond bark bars in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.
  • Dip strawberries up to leaves by holding stem/leaves, place on wax paper lined cookie sheet.
  • Place strawberries in refrigerator for 15-20 minutes to allow chocolate to harden. For a faster alternative, place in freezer for 2 minutes.
  • Melt 3 or 4 bars or 1/2 to 1 cup chocolate chips and wax in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted. (Wax is optional but it gives the finished product a shiny finish rather than a dull finish).
  • Dip strawberries up to leaves on the left and right side, forming a "V" in the center w/ almond bark, by holding stem/leaves, place on wax paper lined cookie sheet.
  • With a toothpick or shishkabob scewer dip end in chocolate and make dots/buttons up the middle of the strawberries.
  • Allow to set up in refrigerator or freezer as instructed above.
  • Serve cold, I put mine on a glass,crystal serving tray.
  • Hints: (Emergency Response Plan) If your chocolate becomes firm in the microwave, add a little bit of shortening or vegetable oil until it
  • softens.
  • Also, make strawberries the day that you are planning to serve them, with the chocolate shell the strawberries can't breathe and will shrivle up.
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