Recipe
- 12 large or 24 small strawberries
- 2 cups milk chocolate chips
- 1 1/2 tbsp canola oil
- 1 1/2 cups finely chopped almonds
Method of preparation
In a bowl, combine chocolate and oil; toss to coat. Microwave in 30 second increments, stirring in between, until melted and smooth, about 1 1/2 minutes.
Line a baking sheet with parchment paper. Dip each strawberry into the chocolate, letting the excess drip off, and then press into almonds. Move to the prepared baking sheet. Chill until the chocolate is set (about 30 minutes – 1 hour).
