Chocolate dipped Strawberry Coco Crunchies

Strawberry season is here and at the markets, here's my first ones; chocolate dipped and rolled in Coco Crunchies. A job the little ones will enjoy.

Ingredients

• 1 punnet (250g) strawberries
• 100g dark chocolate
• ½ cup Te Atatū Toasted Coco Crunchies.

Method

1. Wash the strawberries and dry them really well. Any water stops the chocolate sticking.
2. Line a tray with baking paper.
3. Melt the chocolate in 20-second bursts in the microwave, stirring in between.
4. Dip each strawberry halfway into the chocolate, then roll it in the Coco Crunchies.
5. Place on the tray and chill for 15–20 minutes until set.

Best eaten the same day.

It's a great combo and they are very moreish. 

The gorgeous board the strawberries are on is crafted by Hugh at HLP Creations - a fellow local.