White Chocolate-Dipped Strawberries

Sweet, juicy strawberries marry with chocolate for sweet success! MORE + LESS -

bag (12 ounces) white baking chips (2 cups)

tablespoon shortening

large strawberries with leaves

1/2

cup semisweet chocolate chips

teaspoon shortening

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1

Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2

For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3

Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4

Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Dip the berries in the melted semisweet chocolate and drizzle with the melted white baking chips.
Melt the semisweet chocolate chips and 1 teaspoon shortening in a resealable plastic food-storage bag in the microwave on Medium (50%) until chips are softened; squeeze bag until chips are smooth. Snip a corner of the bag, and squeeze for easy drizzling.
Rinse strawberries with cool water just before you are ready to use them, and pat dry with paper towels. If you wash and then refrigerate the strawberries ahead of time, they will turn mushy.