Rinse and dry all strawberries.

Melt almond bark and Crisco in the microwave. I've found the amount of Crisco is different depending on the type of chocolate you are using, time of year and where in the country you are located. I know this sounds crazy but it's true. The Crisco thins out the chocolate...start with a tablespoon and add more if needed. Start with a minute in the microwave and add more time 30 seconds at a time, stirring as you go. You don't want to burn the chocolate.

Dip each strawberry, holding by the stems firmly in the chocolate and let excess chocolate drip off before placing each one on a cookie sheet covered in wax paper.  Decorate with sprinkles or drizzle with a different color chocolate. Place in refrigerator for at least 30 minutes to let chocolate firm up. Enjoy!