Ingredients
Equipment
Method
- Line a large cookie sheet with wax paper or parchment paper. Set aside.
- Place candy melts in a microwave-safe bowl. Microwave on high for 1 minute, then stir well. Microwave for 30 seconds more, stirring until smooth.
- Dip strawberries into the melted candy, using the leaves as a handle. Cover the entire berry except for the leaves. Place on the prepared cookie sheet. Repeat with remaining strawberries.
- Refrigerate the dipped strawberries for 15-20 minutes until firm.
- Meanwhile, pour chocolate chips into the pastry bag. Microwave on high for 1 minute. Massage the bag until the chips are completely melted.
- Cut a tiny corner from the tip of the pastry bag. Remove the "pumpkins" from the refrigerator. Decorate by piping chocolate faces onto the strawberries or create stripes.
- Refrigerate for another 15-20 minutes, or until completely set. Serve immediately or store in the refrigerator for up to 2 days.
Notes
These strawberry "pumpkins" are a fun and easy treat for any fall gathering or Halloween party. They are naturally keto-friendly if you use sugar-free candy melts and chocolate chips.