Chocolate Covered Strawberry Cereal Treats Recipes

WHITE CHOCOLATE-STRAWBERRY SNACK MIX

Steps:

• Pulse the freeze-dried strawberries in a food processor until very finely ground and powdered in texture. Alternatively, place in a resealable bag and crush with your hands or a rolling pin until very finely and evenly ground and powdered in texture. Transfer to a small bowl and whisk in the confectioners' sugar until combined. Set aside.
• Pour the crisp rice cereal squares and honey whole-grain oat cereal into a large bowl. Put the chopped white chocolate in a medium microwave safe bowl. Microwave at 50% power in 15-second intervals, stirring occasionally, until just melted and smooth, about 1 minute. Pour the melted chocolate over the cereal mixture, then gently toss with a rubber spatula until evenly coated. Pour the strawberry-sugar mixture over the chocolate-coated cereal, then toss again until every piece is nicely coated and pink. Stir in the candy-coated chocolate and sprinkles. Store in an airtight container for up to 5 days.

CHOCOLATE COVERED STAWBERRIES

Steps:

• Place the semisweet chocolate in a double boiler over barely simmering water and melt while stirring. Place the white chocolate in a separate double boiler over barely simmering water and melt while stirring. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Grasp the stem or green leaves of the strawberry and dip into the semisweet chocolate, twisting as it is lifted out. Let the excess chocolate drip off and then place on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate. Hold the fork over the chocolate covered strawberries and quickly shake it back and forth to create lines of white chocolate on the semisweet chocolate. Set the strawberries aside to allow the chocolate to harden, about 30 minutes.

STRAWBERRY CEREAL TREATS

Steps:

• Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray. Sprinkle a few crushed freeze-dried strawberries into the bottom of each muffin cup; set aside.
• Melt the butter in a large saucepan over medium heat. Add the honey, marshmallows, vanilla and salt; stir with the rubber spatula until completely melted. Add the cereal and the remaining crushed freeze-dried strawberries and stir until incorporated.
• Divide the mixture between the prepared muffin pans, firmly packing it in; let set, about 20 minutes. Gently pry out of the pans. Store in an airtight container up to 3 days.