Lay out a large sheet of parchment paper on a counter or baking pan.

Microwave 1 cup of milk chocolate chips in a medium bowl for 1 minute.

Stir then microwave for another 30 seconds if needed, sprinkle in a small handful of chocolate chips and stir until they are fully melted.

Continue stirring in a handful at a time until all the chocolate has been stirred in.

If it isn’t a drizzle consistency, microwave for 10 seconds at a time until it is but do not overheat it or the chocolate won’t harden after you’ve dipped the strawberries.

Use a kabob stick or fork to pierce the top of a strawberry, tuck up the leaves so they don’t get chocolate on them, and dip it into the chocolate up to right below the stems. Repeat this with half of the strawberries.

Repeat the tempering and dipping process with white chocolate.

If you’re using pecans, roll the strawberries in the pecans while the chocolate is still wet.

Melt ½ cup of the semi-sweet chocolate in the microwave then proceed to temper it in the same way as the other chocolate by adding a small handful at a time and mixing until melted.

Let them dry on the sheet of parchment paper, drizzle the other chocolate over the strawberries if desired, and let them dry before serving.