Saturday, April 3, 2010
16 fresh strawberries
16 Pink Marshmallows
Chocolate for melting and dipping
Thread 1 each strawberry and marshmallow onto each of 16 small straws or wooden skewers (we used wooden skewers)
Melt chocolate in microwave
Dip tops of marshmallows in chocolate, then in sprinkles.
Refrigerate 15 min. or until chocolate is firm.
Makes 8 servings, two dippers each.
How to make a marshmallow bouquet:
Fill clear vase with sugar; set aside. Place 1 cup coconut in resealable plastic bag. Add 1/2 t. water mixed with a few drops food coloring (we used red, we wanted pink coconut). Seal bag; shake gently to evenly tint coconut. Sprinkle over sugar in vase. Insert bottom ends of Dippers in sugar to resemble a bouquet.
Makes a great centerpiece for your Easter table.