Austinite Rae Simon submitted this recipe for chocolate strawberries that her grandmother made at Valentine’s. “She used strawberries, blackberries, pecans and other nuts from time to time. I used to eat pounds of them as a kid.”
Makes: 25 servings
Ingredients
• 1 pt. strawberries
• 2 cups semisweet chocolate chips
• 2 tbsp. coconut oil
Directions
Line a large baking sheet with parchment paper. Rinse strawberries and pat dry with paper towels.
In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted. Dip strawberries in chocolate and place on prepared baking sheet.
Refrigerate until chocolate is set, about 30 minutes. Chocolate-covered strawberries can be drizzled with white icing (prepackaged, softened in microwave) for a special touch.