STRAWBERRIES ON A STICK RECIPES

Steps:

• Rinse the strawberries and pat them dry thoroughly. Line a baking sheet with parchment paper. Set aside.
• Place 3/4 cup of semisweet chocolate and 3/4 cup of white chocolate in two separate small microwave-safe bowls. Microwave each bowl in 30-second intervals, stirring in between each interval, until the chocolate is mostly melted, 90 seconds total. Add the remaining 1/4 cup semisweet and 1/4 cup white chocolate chips to their respective bowls; stir until smooth. (Microwave an additional 15 to 30 seconds, if needed).
• To dip the strawberries, stick a toothpick in the stem end of one berry, then dip it into the desired chocolate, swirling to coat. Transfer the dipped berries to the lined sheet tray. Repeat with the remaining berries. 
• Working quickly before the chocolate coating sets, sprinkle the berries with toppings such as sprinkles, chopped pistachios, toasted coconut, or freeze-dried strawberries, as you like. Refrigerate for 10 minutes to help the chocolate set, if needed. If desired, microwave the chocolate that remains in the bowls for 30 seconds, at 50% power, and drizzle over the coated berries.

Steps:

• Wash and thoroughly dry strawberries--pat each strawberry dry with a paper towel. Allow strawberries to come to room temperature for at least 30 minutes.
• Line a large baking sheet with parchment paper.
• In a microwave safe bowl, melt the dark or milk chocolate at 30 seconds intervals until smooth. Do not overheat the chocolate.
• Holding the strawberry by the leaves, dip each berry into the chocolate, leaving a bit of strawberry exposed at the top. Place on the prepared baking sheet.
• When all the berries have been dipped, refrigerate for 10-15 minutes to set the chocolate.
• Meanwhile, melt the white chocolate in a microwave safe bowl. Drizzle over the dipped strawberries and return to the refrigerator until ready to serve.