Step 1

Line a baking sheet with parchment/wax paper.

Step 2

Wash the strawberries and cut off their tops. Slice each strawberry lengthwise into six slices. Divide the strawberry slices into two groups: one with larger slices and the other with smaller slices.

Step 3

Arrange 18 larger strawberry slices in 6 rows on the parchment paper, with 3 slices in each row facing the same direction. Place the baking sheet with the strawberry slices in the freezer while you prepare the remaining ingredients.

Step 4

Cut the remaining smaller strawberry slices into small dice.

Step 5

Microwave ¾ cup of chocolate melting wafers until melted. (I typically microwave them at 50% power for 1 minute and 30 seconds in my microwave, but since microwaves may vary, please refer to the instructions on your chocolate melting wafers packaging. You can also use a double boiler.)

Step 6

Add ⅓ cup of peanut butter into the melted chocolate, stirring until thoroughly combined. (If you find it difficult to be mixed, microwaving the mixture for 15 seconds can facilitate the process.)

Step 7

Take the baking sheet out from the freezer, spread a thick layer of peanut butter chocolate mixture onto a row of strawberries. Position a bamboo stick in the center, then coat it with an additional layer of the peanut butter chocolate mixture. Finally, top with diced strawberries to cover the chocolate completely. Repeat with the other rows of strawberries.

Step 8

Return the baking sheet to the freezer and let it freeze for 1 hour or more. Enjoy the strawberry covered chocolate once they are frozen.