Ingredients
Equipment
Method
- In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs. Spread the crumbs evenly over a serving platter.
- In a microwave-safe bowl, melt the orange candy melts in 30-second intervals, stirring in between, until smooth. Stir in the coconut oil to thin if needed.
- Line a baking sheet with parchment paper. Holding a strawberry by its green top, dip it into the melted orange chocolate, coating it completely. Let any excess drip off.
- Place the dipped strawberry on the parchment-lined sheet. Repeat with all strawberries. Allow them to set completely at room temperature or in the fridge for 10-15 minutes.
- Arrange the hardened 'pumpkin' strawberries on the bed of cookie crumbs. Use melted green candy melts or icing to pipe small vines connecting the pumpkins.
Nutrition
Notes
Make sure your strawberries are 100% dry before dipping to prevent the chocolate from seizing.
Store these in a single layer in an airtight container in the refrigerator for up to 2 days.
Store these in a single layer in an airtight container in the refrigerator for up to 2 days.
