Chocolate Dipped Raspberries

Line a baking tray with parchment paper and set aside.

In a small bowl, pour in milk chocolate chips and microwave until fully melted, stirring every 30 seconds so it doesn’t burn.

Dip half of the raspberries in chocolate halfway and set on parchment paper to harden.

Repeat this process with melting the white chocolate chips and coating the raspberries.

Once all of the raspberries have been dipped, place the baking tray into the refrigerator and let harden for 30 minutes.

Remove raspberries from tray and store in an air tight container in the refrigerator or freezer.

Notes:
Raspberries will keep in the refrigerator for up to 5 days or in the freezer for up to 1 month.