Tuxedoed Strawberries

Rinse strawberries thoroughly under cool water and pat completely dry with paper towels, leaving stems intact. Arrange the dried strawberries on a parchment-lined baking sheet.

Place semi-sweet chocolate chips in a microwave-safe bowl and add 1 tablespoon of Crisco shortening. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.

Dip each strawberry halfway into the melted semi-sweet chocolate, using the stem as a handle to rotate and coat evenly. Place the dipped strawberry stem-side up on the prepared baking sheet.

Place the chocolate-dipped strawberries in the refrigerator to set for 10–15 minutes until the semi-sweet chocolate is firm.

Place white chocolate pieces in a separate microwave-safe bowl and add the remaining 1 tablespoon of Crisco shortening. Microwave in 30-second intervals, stirring between each interval, until the white chocolate is completely melted and smooth.

Remove strawberries from the refrigerator and hold each chocolate-dipped strawberry by the stem. Dip the upper half into the melted white chocolate to create a tuxedo effect, coating only the portion above the semi-sweet chocolate.

Return the tuxedoed strawberries to the parchment-lined baking sheet with the stems facing up. Refrigerate until both chocolate layers are completely set, about 15–20 minutes.

Serve the tuxedoed strawberries chilled or at room temperature, holding by the stem for easy enjoyment.