Almost anything dipped in chocolate is guaranteed to be delicious – including these tasty “rodents.” If the chocolate starts to get too thick, reheat it in the microwave for about 10 seconds.
- Portion size 24 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
Insert skewer into stem end of each strawberry to create hole big enough to fit licorice. Set aside.In heatproof bowl over saucepan of hot (not boiling) water, melt dark chocolate. Holding stem, dip each strawberry into chocolate, allowing excess to drip off. Place on parchment paper–lined baking sheet.
Top each strawberry with sprinkles. Insert 2 almond slice “ears” into top. Add 2 mini candy-coated chocolates for eyes and 1 for nose. Insert 1 piece licorice into prepared hole in strawberry. Refrigerate to harden, about 20 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Nutritional facts Per piece: about
- Fibre 2 g
- Sodium 19 mg
- Sugars 9 g
- Protein 1 g
- Calories 95.0
- Total fat 4 g
- Potassium 112 mg
- Cholesterol 1 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
%RDI
- Iron 6.0
- Folate 4.0
- Calcium 1.0
- Vitamin C 35.0
