Chocolate-covered strawberry heart pops recipe

Step 1

Line 1 rimmed baking pan with paper towel, 1 rimmed baking pan with parchment paper and 1 rimmed baking pan with a wire rack. Lay strawberries, cut side down, on paper towel-lined pan; let stand 10 minutes.

Step 2

In 2 small microwave-safe bowls, melt wafers in microwave oven as label directs. Thread 2 strawberry halves, cut side down, onto 1 toothpick to create heart shape; repeat with remaining strawberries and toothpicks. Lay cake pop sticks, 2 inches apart, on parchment paper-lined pan. Dip cut sides of 6 strawberry hearts in dark chocolate-flavored melted wafers; place on top ends of 6 cake pop sticks, pressing down gently. Dip cut sides of remaining 6 strawberry hearts in white vanilla-flavored melted wafers; place on top ends of remaining 6 cake pop sticks, pressing down gently. Refrigerate strawberries 15 minutes or until hardened.

Step 3

Reheat melted wafers as necessary if they begin to harden. Working with 1 dark chocolate strawberry at a time, hold strawberries over bowl of dark chocolate-flavored melted wafers and spoon chocolate over strawberries to completely cover, allowing excess to drip off, scraping against edge of bowl if necessary; place melted chocolate side up on wire rack. Working with 1 white vanilla strawberry at a time, hold strawberries over bowl of white vanilla-flavored melted wafers and spoon chocolate over strawberries to completely cover, allowing excess to drip off, scraping against edge of bowl if necessary; place melted chocolate side up on wire rack. Refrigerate strawberries 15 minutes or until hardened.

Step 4

Drizzle strawberry hearts with cookie icing; refrigerate 10 minutes or until hardened. Makes 12 pops.