Cookie Crumb Chocolate Covered Strawberry Food

CHOCOLATE-COVERED STRAWBERRY COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 6 Tbsp. strawberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining strawberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.

CHOCOLATE-COVERED STRAWBERRY BARS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper, leaving an overhang on all sides. Melt the butter with the cocoa powder, sugar and espresso powder in a medium saucepan over medium heat.
• Whisk the heavy cream and egg in a small bowl. Whisk in a few tablespoons of the butter-cocoa mixture, then pour into the saucepan. Cook, whisking, until combined and thickened, about 1 minute. Remove from the heat and stir in the graham cracker crumbs, coconut, almonds and vanilla bean paste. Press the mixture into the prepared baking dish. Bake until set, about 8 minutes. Transfer to a rack and let cool completely in the pan.
• Make the filling: Pulse half of the freeze-dried strawberries (about 1 cup) in a food processor until slightly powdery with a few pieces remaining. Set aside the remaining strawberries for topping.
• Put the white chocolate chips in a medium bowl. Bring the heavy cream to a simmer in a small saucepan, then pour over the white chocolate chips. Let sit until softened, 3 to 5 minutes; stir until smooth. (If the chips are not fully melted, microwave in 20-second intervals until smooth.) Stir in the strawberry powder. Spread over the cooled crust. Cover and refrigerate until set, about 30 minutes.
• Make the topping: Microwave the semisweet chocolate chips with the shortening in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Let cool slightly, about 5 minutes. Spread evenly over the filling. Gently crush the reserved freeze-dried strawberries and sprinkle over the top. Cover and refrigerate until set. Lift out of the pan using the parchment overhang and cut into bars.
• Freeze-dried strawberries have a ton of flavor. You just have to make sure you don?t pulverize them into too fine a powder; you want to be able to see the nice red flecks.

COOKIE CRUMB CHOCOLATE COVERED STRAWBERRY

Steps:

• Melt chocolate and oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Place crushed cookies in a shallow bowl.
• Dip strawberries into the melted chocolate. Press coated strawberry in the crushed cookies until completely covered. Place covered strawberries on a plate and refrigerate until chocolate is set, at least 15 minutes.

CHOCOLATE-STRAWBERRY CRUMBLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In ungreased 13x9-inch pan, pour pie filling and strawberries; stir gently to mix.
• In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly, about 1 to 2 minutes. Crumble over fruit mixture. Sprinkle with walnuts.
• Bake 40 to 45 minutes or until bubbly around edges and top is set. Cool at least 30 minutes. Serve warm with ice cream. Store loosely covered.

CHOCOLATE-COVERED STRAWBERRIES 4 WAYS RECIPE BY TASTY

Steps:

• To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
• Insert toothpick into the top of a strawberry.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Chill strawberries for about 15 minutes or until hardened.
• For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
• Chill once more for 15 minutes or until hardened.
• To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
• Chill once more for 15 minutes or until hardened.
• To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
• Chill once more for 15 minutes or until hardened.
• To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
• Coat strawberries entirely in white chocolate.
• Chill strawberries for about 15 minutes or until hardened.
• To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white "V" in the center of the strawberry.
• With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
• Chill once more for 15 minutes or until hardened.
• Enjoy!

STRAWBERRY COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat the oven to 350 F and line pans with parchment paper.
• Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
• Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
• Beat butter with sugar and cream cheese until it's light and fluffy.
• Add egg and vanilla and mix well.
• Gradually add flour mixture and mix until it's well combined.
• Stir in chopped white chocolate.
• Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
• Drop heaping tablespoon of batter onto pan leaving an inch space between.
• Set the cookies in the refrigerator for 5-10 minutes before baking.
• Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
• Bake for 13-15 minutes( until the edges become golden brown).
• Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

CHOCOLATE COVERED STRAWBERRIES: THE CANDY EXPLOSIONS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with sugar pearls.
• Refrigerate until set, about 30 minutes.
• Enjoy!