1 cup milk chocolate or semi-sweet chocolate chips
1 teaspoon coconut oil or vegetable oil
24 mini pretzels
12 small red round candies
24 candy eyes
1/2 teaspoon alcohol-free vanilla extract
Instructions
Wash the strawberries thoroughly under cold water. It is vital to pat them completely dry with a paper towel afterward. If the berries are even slightly damp, the chocolate will not stick properly and may seize up. Leave the green leaves attached as they provide a good handle for dipping.
Place your chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each session, until the mixture is completely smooth and glossy. Stir in the alcohol-free vanilla extract for a subtle depth of flavor. Be careful not to overheat the chocolate, as it can become grainy.
Line a baking sheet with parchment paper. Hold a strawberry by its stem or leaves and dip it into the melted chocolate, swirling it around until it is mostly coated. Let the excess chocolate drip off back into the bowl before placing the strawberry onto the parchment paper.
While the chocolate is still wet, gently break your mini pretzels in half to create the antler shapes. Press one half-pretzel into the top of each side of the strawberry near the stem. You may need to hold them for a second to ensure they stay upright while the chocolate begins to set.
Carefully place two candy eyes near the top of the strawberry. Finally, add a red candy nose near the tip of the strawberry to complete the Rudolph look. Repeat this for all strawberries and then place the tray in the refrigerator for at least 15 minutes to allow the chocolate to fully harden.
