- 24
Ingredients
- 24 to 26 strawberries
- 1 package chocolate almond bark
- 1 package vanilla almond bark
Preparation
Step 1
1. LINE a large baking sheet with wax paper. Wipe strawberries clean. Dry with paper towels.
2. PLACE vanilla almond bark in the microwave and melt according to package directions. Stir. Stir until mixture is smooth. Repeat process with milk chocolate.
3. HOLD 1 strawberry by its green top; dip 3⁄4 of berry into melted white chocolate. Let excess drip off. Repeat with remaining berries. Place on prepared baking sheet.
4. DIP each white chocolate-dipped berry at an angle into melted milk chocolate, creating one side of the “lapel.” Repeat at an angle on the other side of the berry. Place on prepared baking sheet.
5. PLACE a small amount of milk chocolate into a small resealable plastic bag. Cut small tip off one corner. Pipe on buttons and a bowtie. Refrigerate about 1 hour or until chocolate coating is firm.
TIP: Can be prepared up to 8 hours ahead but are best eaten the same day. Keep refrigerated.