These delightful strawberry crunch bites are inspired by the classic strawberry shortcake ice cream bar with its iconic pink and white crumble coating. In this new take on the nostalgic treat, we dip fresh strawberries in melted white chocolate, then cover them in a homemade crumble made from a mix of shortbread cookies and freeze-dried strawberries.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 15 to 20 strawberries |
Ingredients
- 4 ounces shortbread cookies, roughly broken into pieces
- 1 scant cup freeze-dried strawberries (about .8 ounce)
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 8 ounces white chocolate, chopped
- 1 pound strawberries with stems
Instructions
- Add the cookie pieces to a food processor and pulse to fine crumbs with some pea-sized pieces. Transfer to a medium bowl and crush some of the larger pieces with your fingers.
- Add the freeze-dried strawberries to the food processor and pulse until finely ground. Add to the bowl of cookie crumbs along with the salt and stir to combine. Drizzle in the melted butter; rub into the crumbs until well coated and small crumbles form.
- Line a baking sheet with parchment. Microwave the white chocolate in a microwave-safe bowl in 30-second intervals, stirring with a rubber spatula between each, until just melted.
- Hold a strawberry by the stem and dip it most of the way into the white chocolate to coat. Let any excess drip off, then roll around in the crunch mixture to coat. Place on the prepared baking sheet. Repeat with the remaining strawberries, white chocolate and crunch mixture.
- Refrigerate until chilled and the chocolate hardens, about 30 minutes. The strawberries are best served the same day.
Nutrition Facts
| Serving Size | 1 of 17.5 servings |
| Calories | 129 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 8 mg |
| Sodium | 62 mg |