Chocolate- and White Chocolate-Covered Strawberries

Chocolate-covered strawberries are fun to eat and decorate (and they're so sweet and delicious that they always run out quickly).  I made these for my boyfriend's grandmother's birthday party this past weekend, and received lots of compliments!  An important consideration is that time is of the essence when working with melted chocolate, since you want to make sure you use the chocolate before it cools too much.

Ingredients:

2 pints fresh strawberries
1 12-ounce bag white chocolate chips
1 12-ounce bag semisweet chocolate chips
Toppings (I used rainbow sprinkles, mini M&M's®, chocolate sprinkles, and other sprinkles I found in my kitchen)


1. Line 2 baking sheet with waxed paper (the waxed paper makes sure you'll be able to remove the strawberries later).


2. Wash and dry all strawberries (dry them gently with paper towels - if they're wet, the chocolate won't stick).


3. Decide which topping you'll use first, and pour some into a bowl.


4. Pour about 3/4 cup white chocolate chips into a microwave-safe bowl.


5. Microwave on high for 1 minute.  Stir.  Do not put back into the microwave, even if some pieces are not completely melted.


6. Holding a strawberry carefully by the leaves, dip and roll the bottom 3/4 of the strawberry into the white chocolate.  


7. Dip the strawberry into the topping of your choice, and place it on the baking sheet.


8. Repeat this until the melted white chocolate is gone.


9. When heating more white chocolate chips, either use a new (clean) bowl or wash the bowl out completely before adding the chips.  Any white chocolate that is reheated will make the whole batch not work.


10. Repeat this for half of the strawberries, changing up which toppings you use.


11. In a clean bowl, microwave 3/4 cup semisweet chocolate chips for 1 minute.  Stir.  If not completely melted, microwave again for 10 seconds.  Stir.


12. Repeat process of dipping strawberry in chocolate and then in toppings, placing carefully on the baking sheet.


13. To create drizzled chocolate lines (white on semisweet or semisweet on white), dip spoon into melted chocolate.  Carefully drag dripping end of chocolate over strawberry, dipping the spoon in the melted chocolate between each line application.


14. Once all the strawberries are covered, place baking trays in refrigerator, and refrigerate for at least 2 hours.


15. Enjoy!