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Chocolate Covered Tuxedo Strawberries

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Ingredients

Adjust Servings:
2 (16 ounce) cartons strawberries
1 (8 ounce) package semi-sweet chocolate chips
1 (12 ounce) package white almond bark
cooking paraffin wax (optional)
wax paper, lined cookie sheets
toothpick
shortening (optional for emercency response plan) or vegetable oil (optional for emercency response plan)

Nutritional information

93.1
Calories
42 g
Calories From Fat
4.7 g
Total Fat
2.7 g
Saturated Fat
0 mg
Cholesterol
2.3 mg
Sodium
14.5 g
Carbs
2.2 g
Dietary Fiber
11.2 g
Sugars
1.1 g
Protein
59g
Serving Size

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Chocolate Covered Tuxedo Strawberries

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    Cuisine:

    These are AWESOME!! Got rave reviews at my dessert party and now I MUST make them for every event!! I melt the chocolate on stove top with a little shortening as the microwave and I do not get along.

    • 110 min
    • Serves 15
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Covered Tuxedo Strawberries, Almost any wedding or anniversary that I am close to the Bride or Groom I get elected to make Tuxedo strawberries They are a great way to really dress up a reception table When I make these strawberries I make a lot so use the freezer method listed below , These are AWESOME!! Got rave reviews at my dessert party and now I MUST make them for every event!! I melt the chocolate on stove top with a little shortening as the microwave and I do not get along


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    Steps

    1
    Done

    Wash Strawberries and Allow to Dry 2-3 Hrs Before Dipping.

    2
    Done

    Place 3 or 4 (depending on the Amount You Are Making) Almond Bark Bars in a Microwave Safe Bowl. Microwave For 1 Minute, Then Stir, Continue to Microwave in 15-30 Second Intervals Until Chocolate Is Melted.

    3
    Done

    Dip Strawberries Up to Leaves by Holding Stem/Leaves, Place on Wax Paper Lined Cookie Sheet.

    4
    Done

    Place Strawberries in Refrigerator For 15-20 Minutes to Allow Chocolate to Harden. For a Faster Alternative, Place in Freezer For 2 Minutes.

    5
    Done

    Melt 3 or 4 Bars or 1/2 to 1 Cup Chocolate Chips and Wax in a Microwave Safe Bowl. Microwave For 1 Minute, Then Stir, Continue to Microwave in 15-30 Second Intervals Until Chocolate Is Melted. (wax Is Optional but It Gives the Finished Product a Shiny Finish Rather Than a Dull Finish).

    6
    Done

    Dip Strawberries Up to Leaves on the Left and Right Side, Forming a "v" in the Center W/ Almond Bark, by Holding Stem/Leaves, Place on Wax Paper Lined Cookie Sheet.

    7
    Done

    With a Toothpick or Shishkabob Scewer Dip End in Chocolate and Make Dots/Buttons Up the Middle of the Strawberries.

    8
    Done

    Allow to Set Up in Refrigerator or Freezer as Instructed Above.

    9
    Done

    Serve Cold, I Put Mine on a Glass,Crystal Serving Tray.

    10
    Done

    Hints: (emergency Response Plan) If Your Chocolate Becomes Firm in the Microwave, Add a Little Bit of Shortening or Vegetable Oil Until It

    11
    Done

    Softens.

    12
    Done

    Also, Make Strawberries the Day That You Are Planning to Serve Them, With the Chocolate Shell the Strawberries Can't Breathe and Will Shrivle Up.

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    Roderick Carter

    Soup sorceress crafting flavorful and heartwarming bowls of soup.

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