Chocolate Covered Strawberries
Have you ever checked into a hotel and had these little bites of yumminess waiting for you? It’s one of the best little welcome surprises I’ve ever received at a recent mini vacay for my birthday.
It’s also something I often make at home. This is truly one of the most simple, most decadent treats you can make. Trust me…you can do this!!!
If you’re looking for a dessert to take to your family holiday gathering, a neighborhood party, or even a gift for a friend…look no further! Chocolate Covered Strawberries are one of those things people spend a lot of money on, but truly you can make these all by yourself!
And they are super versatile…today I was going for more of an Easter/ Spring theme, but I’ve done Valentines, Christmas, and just plain old everyday strawberries. They are my mother-in-law’s favorite treat, so I often make them for her. You can use white, milk, dark, bittersweet chocolate, OR colored chocolate melts (look at your craft store if your grocery store doesn’t carry these or just order them off Amazon). It may take some practice getting them to look pretty…but regardless of what they look like, they always taste YUMMMM.
This is also a fun activity to do with the kids! I love getting my kids involved in the kitchen…and they love eating the leftovers!
Chocolate Covered Strawberries
Ingredients
- 1 container strawberries
- 1 package almond bark or chocolate melts
- Crisco (as needed)
- Sprinkles (if desired)
Instructions
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Rinse and dry all strawberries.
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Melt almond bark and Crisco in the microwave. I've found the amount of Crisco is different depending on the type of chocolate you are using, time of year and where in the country you are located. I know this sounds crazy but it's true. The Crisco thins out the chocolate...start with a tablespoon and add more if needed. Start with a minute in the microwave and add more time 30 seconds at a time, stirring as you go. You don't want to burn the chocolate.
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Dip each strawberry, holding by the stems firmly in the chocolate and let excess chocolate drip off before placing each one on a cookie sheet covered in wax paper. Decorate with sprinkles or drizzle with a different color chocolate. Place in refrigerator for at least 30 minutes to let chocolate firm up. Enjoy!
What’s your go-to dessert recipe? Let me know what y’all think!
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