• 1/2 Cup semi-sweet chocolate chips
  • 1/4 Cup heavy cream
  • 1 Cup marshmallow cream
  • 1 Package (16 ounces) Driscoll's Strawberries, long stem if available
  • 20 to 22 skewers
  • 3 graham crackers, crushed
  1. Place chocolate chips in a small bowl. Bring cream just to a boil in a small saucepan. Remove from heat and pour over chocolate. Let sit 5 minutes then whisk until smooth. Set aside.
  2. Place marshmallow cream in a small bowl and microwave on medium (50%) power 15 to 20 seconds, until melted and easy to stir. Insert skewer into stem end of each strawberry and holding by the stem end, dip each strawberry into cream and swirl until coated about halfway. Place in a glass or vase. Repeat with remaining cream and strawberries. If marshmallow cream stiffens, microwave on medium (50%) powerat 5 second intervals until melted again.
  3. Toast marshmallow strawberries over an open flame or with kitchen torch until golden brown. Serve immediately with chocolate dipping sauce. Roll or sprinkle with crushed graham crackers.
Calories 276.26
Total Fat 9.26 g
Saturated Fat 5.30 g
Cholesterol 14.26 mg
Sodium 52.50 mg
Total Carbohydrates 47.16 g
Dietary Fiber 2.89 g
Protein 2.05 g