Chocolate covered strawberries are a classic Valentines treat. Ditch the dipping and use this method for a mess-free dessert.
Ingredients:
Chocolate Chips - whatever brand is your fave- I love the Specialty Belgian Dark Chocolate from Aldi ((They do not have milk in their ingredient list- however on the package it says “may contain milk” - I’ll take my chances))
Strawberries- Slice a few berries ((I cut a v out of the middle to make them look like hearts- for some fun flare!)) Chop the rest of the berries
Just these ingredients will make for a perfect treat. ((I made a raisin bark the other night and didn’t drizzle any chocolate on top, just pushed the raisins into the melted chocolate- and it was delicious))
Optional:
Unsweetened Coconut
Extra Chocolate Chips for Drizzling with 1/2 Tbl Coconut Oil
Almonds
Pecan
Pistachio
Chia Seeds
White Chocolate Chips
Directions:
Preheat oven to 400*
Line Sheet Pan with Parchment
Sprinkle Chocolate Chips on Parchment
Turn oven off and place pan in the oven.
Check chocolate in 2-3 minutes. If it’s easily spreadable- it’s done ((don’t over cook the chocolate, it melts fast))
Place halved ((or heart)) strawberries into the chocolate and push down. Sprinkle the chopped berries over the rest and push down lightly.
Optional:
Sprinkle Coconut and or Nuts & Seeds
on bark
Melt chocolate in a small nonstick skillet with Coconut oil & drizzle
Pop in the Freezer for about 15-20 minutes. Take out of the freezer, break apart & keep in the fridge in a ziplock bag or container.
Now you know the easiest method for making tasty chocolate bark! The possibilities are endless!!
**Update** To keep the strawberries from “bleeding” you may want to store in the freezer; layer bark on parchment paper in a tupperware container. Let thaw before enjoying ((I don’t love the texture of frozen strawberries, but if you do- no need to wait for it to thaw))
This tip is only for people who cannot devour a whole tray in 24 hours.