Here is a supercute recipe for patriotic strawberries for the upcoming memorial day! ♥
Ingredients ♥
Strawberries- As many as you plan to dip ( about a pound) I use Driscoll's
1 pkg.white chocolate chips or white dipping chocolate (bark)- found with baking supplies
Blue sanding sugar or sprinkles (The kind you decorate cookies with)
Directions ♥
Wash your strawberries and let them dry thoroughly. Pat dry if necessary. Set aside.
Line a baking sheet or tray with wax paper or nonstick foil.
Pour about half of the sanding sugar into a small bowl.
In another small bowl, melt white chocolate according to directions on package. I usually melt it in small increments in the microwave on low power until about 80% of it is melted. I then stir it until it is completely melted.
Holding a strawberry by the leaves on the stem end, dip into the white chocolate to cover about 2/3 of the berry. Let the excess chocolate drip back into the bowl.
Dip the bottom third of the chocolate covered berry into the blue sanding sugar.
Carefully place each berry onto the prepared tray or baking sheet to set. (They will set quicker in the refrigerator.) Refrigerate until time to serve. These are best served the same day they are prepared! ♥
Ingredients ♥
Strawberries- As many as you plan to dip ( about a pound) I use Driscoll's
1 pkg.white chocolate chips or white dipping chocolate (bark)- found with baking supplies
Blue sanding sugar or sprinkles (The kind you decorate cookies with)
Directions ♥
Wash your strawberries and let them dry thoroughly. Pat dry if necessary. Set aside.
Line a baking sheet or tray with wax paper or nonstick foil.
Pour about half of the sanding sugar into a small bowl.
In another small bowl, melt white chocolate according to directions on package. I usually melt it in small increments in the microwave on low power until about 80% of it is melted. I then stir it until it is completely melted.
Holding a strawberry by the leaves on the stem end, dip into the white chocolate to cover about 2/3 of the berry. Let the excess chocolate drip back into the bowl.
Dip the bottom third of the chocolate covered berry into the blue sanding sugar.
Carefully place each berry onto the prepared tray or baking sheet to set. (They will set quicker in the refrigerator.) Refrigerate until time to serve. These are best served the same day they are prepared! ♥
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