These chocolate covered strawberry tarts were a huge hit! With only 4 ingredients, these are super easy to throw together, and they look and taste amazing!
Open crescent rolls. There should be 4 large rectangles that can be made into 8 triangles in each package. Keep the rectangles together and pinch together along the triangle line. Roll the rectangles with a rolling pin to thin them out a bit. Cut the rectangles in half so they make 2 squares. You should have 16 total squares.
Place each square into a muffin tin that has been lined with cooking spray. The 4 corners of the square should be sticking out.
Cut the strawberries into quarters and toss them together with the sugar until well coated. Add a scoop of strawberries into each pastry square, then pinch together the 4 corners of the pastry.
I like to sprinkle a little more sugar over the top of each one, but this is optional.
Bake at 375 for 13 to 15 minutes or until the pastries look golden. Cool completely then remove from muffin tins.
Melt chocolate chips in the microwave in a small bowl at 20 to 30 second intervals, stirring each time, until fully melted but not hot. Spoon the melted chocolate into a sandwich size plastic baggie. Cut a tiny hole off one of the corners of the baggie. Squeeze the chocolate in decorative lines over the tarts.
Notes
Not a fan of semi-sweet chocolate? Try milk chocolate or white chocolate instead. Or, do a combination for a pretty design!