36 strawberries, unhulled
1 ½ cup semisweet chocolate chips, about 9 oz.
1 tbsp. vegetable shortening
1 ½ cup chocolate sprinkles, about 6 oz.
Line large baking sheet with waxed paper.
Wipe strawberries clean; dry with paper towels.
Stir chocolate chips and shortening on 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 leaves, dip 3/4 of berry into the 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.
Sugar: 9g
:
Calcium: 7mg
Calories: 79kcal
Carbohydrates: 11g
Cholesterol: 1mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 61mg
Protein: 1g
Saturated Fat: 2g
Sodium: 1mg
Vitamin A: 5IU
Vitamin C: 7mg
