Chocolate Covered Strawberries Berry Blizzard Recipe By Tasty

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with caramel sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
• Copyright 2003 Television Food Network, G.P. All rights reserved

Steps:

• Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
• Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
• Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)