White Chocolate "Carrots"

Directions

1. 1
   Melt chocolate as directed on package; stir in food coloring.
2. 2
   Reserve 2 Tbsp.
3. 3
   chocolate; spoon into small resealable plastic bag.
4. 4
   Reserve for later use.
5. 5
   Dip strawberries, 1 at a time, in remaining chocolate, turning to completely coat each berry.
6. 6
   Gently shake off excess chocolate; place on waxed paper-covered rimmed baking sheet.
7. 7
   Refrigerate 30 min.
8. 8
   or until chocolate is firm.
9. 9
   Cut small piece off one bottom corner of plastic bag; use to pipe reserved chocolate onto strawberries to resemble photo.
10. 10
    Refrigerate 15 min.
11. 11
    or until chocolate is firm.