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2 cups white baking chips
1 Tbsp. shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 tsp. shortening
Cover cookie sheet with waxed paper or parchment paper. Heat white baking chips and 1 Tbsp. shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
Poke a toothpick into the stem end of each strawberry, and dip three-fourths of the way into melted chips, leaving top of strawberry and the strawberry leaves uncoated. Place on prepared cookie sheet.
Heat semisweet chocolate chips and 1 tsp. shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted.
Drizzle melted semisweet chocolate over dipped strawberries, using small spoon or fork. Refrigerate the strawberries, uncovered, for 30 minutes or until coating is set.
|Jennifer Mathes, Ph.D.|