Nice with tea or coffee or as a light dessert.
Recipe information
Yield
Makes 36
Ingredients
36 strawberries (about two 1-pint baskets), unhulled
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1 tablespoon vegetable shortening
1 1/2 cups chocolate sprinkles (about 6 ounces)
Preparation
Step 1
Line large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.
Step 2
Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
