Ingredients: 

Strawberries/Raspberries

Roasted pecan halves

24 oz package of chocolate bark coating

1- 11 oz pkg. Ghirardelli Milk Chocolate Chips

Roast the pecans, lay in single layer on cookie sheet and put in oven set to 350 for 10 minutes or until roasted. Carefully stick pecan halves into the top of the berry (You can hide the pecan or leave IT for the stem. For the raspberry use a small piece of pecan. Dipping the pecan in chocolate before the berry helps it stay put.)

In a microwave safe bowl, melt three of the bark squares and 1/3 of the package of chocolate chips. Heat only until melted, one minute, then seconds at a time. After it is melted mix well, and dip the prepared berries into the chocolate, placing them on wax paper to cool and firm.  Large strawberries can be dipped in crushed pecans.

Save the leftover chocolate to reheat another time. You can use stemmed strawberries or non-stemmed.