Chocolate Covered Strawberry Crunch Recipes

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

Steps:

• 1. Place 24-inch piece foil on baking sheet. Set aside.2. Measure KELLOGG'S SPECIAL K Red Berries cereal, cashews and coconut. Set aside.3. In heavy 3-quart saucepan, melt milk chocolate over low heat, stirring constantly. Remove from heat. Add cereal mixture, tossing until cereal is completely coated. Spread evenly on foil. Melt white chocolate and shortening over low heat, stirring constantly. Drizzle over chocolate cereal mixture. Refrigerate until firm. Break into bite-size pieces. Store in airtight container.