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Ingredients
- 2 pints Whole, Fresh Strawberries, Or More
- 1 Tablespoon Vanilla Extract
- 1 package Nestle Toll House Chocolate Chips, 12 Ounce Bag (Semi Sweet, Milk, Dark Or White)
- 1 stick Unsalted Butter
Method
- Clean strawberries - wash them off, keep the stems on, and allow them to dry.
- Melt all remaining ingredients in small saucepan over low heat. Stir constantly to avoid the chocolate sticking.
- Dip strawberries into chocolate and cool on wax paper.
- Let cool for one hour or until chocolate has hardened (can also be put in refrigerator to expedite cooling).
- Note: Leftover chocolate sauce can be stored in refrigerator for up to 1 month and serving size will depend on what the chocolate sauce is used for (ie: ice cream, fruit etc.)
