In a microwave-safe bowl, melt white candy discs for 30-second intervals until melted.
Dip strawberries about half way up and place on parchment lined cookie sheet. Let dry for 5-10 minutes.
Melt blue candy discs the same as you did the white discs.
Dip a few strawberries in the blue discs about ¼ way up, then add sprinkles. Dip a few in the white discs and add sprinkles. Place back on the parchment paper and let dry.
Tips:
- 1 cup of chocolate will be enough to cover 12 strawberries, however, using an additional amount can help with dipping the strawberries deep into the chocolate.
- To have better control, it’s easiest to use a spoon to add the sprinkles onto the chocolate instead of dipping.
- It works to hold the stem while dipping, but if the stems keep wanting to come out, holding the very top of the strawberry itself will work since that part isn’t being dipped.
- If you’re going to transport the strawberries on a hot day, it’s a good idea to refrigerate them for 30-60 minutes before leaving the house.
Calories: 30kcal | Carbohydrates: 6g | Potassium: 45mg | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 17.4mg | Calcium: 5mg | Iron: 0.1mg