Melt almond bark in the microwave at 30 second intervals until melted. Stir in Crisco. Drop in food coloring and stir.
Dip the strawberries and place onto a waxed line baking sheet. The almond bark firms up very quickly.
Melt white chocolate chips in microwave at 30 second intervals until melted. Put into a food storage baggie and clip a small hole in the corner. Drizzle over the strawberries and let firm up. Sprinkle with sugar sprinkles to make them even more pretty!
Store in refrigerator overnight in airtight container. These should be eaten within a day or two of making. Longer than that and the strawberries begin to “weep” and run juice down the chocolate.