Ingredients
Equipment
Instructions
- Wash strawberries and pat them completely dry with paper towels. Any moisture can cause the chocolate to seize. Set aside.
- In a food processor or a sealed bag with a rolling pin, crush the Oreo cookies until they resemble fine crumbs. Spread the crumbs on your serving platter.
- In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring between each, until smooth. Be careful not to overheat.
- Add the oil-based orange food coloring to the melted white chocolate. Stir until the color is uniform and vibrant.
- Holding a strawberry by its green leaves, dip it into the orange chocolate, coating it completely. Allow excess chocolate to drip off.
- Place the dipped strawberry on the Oreo dirt. While the chocolate is still wet, place a mini chocolate chip at the base of the leaves for a stem. Repeat for all strawberries.
- Allow the Pumpkin Patch Strawberries to set at room temperature or place them in the refrigerator for 10-15 minutes to speed up the process. Serve and enjoy!
Notes
Ensure strawberries are completely dry before dipping for the best results.
Use only oil-based food coloring to prevent the chocolate from seizing.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Use only oil-based food coloring to prevent the chocolate from seizing.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
