1 1/2 tbsp. slivered almonds, toasted
2 1/2 oz. Swiss milk chocolate
20 med.-size fresh strawberries (about 1 pt.)

Place almonds in a zip-top plastic bag; finely crush with rolling pin or back of spoon. Place in a bowl; set aside.

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring frequently. Dip each strawberry three-fourths of the way into chocolate, then dip tip into crushed almonds. Place on a wax paper-lined baking sheet; chill 3 hours or until firm. Store in an airtight container in refrigerator up to 2 days. Yield: 20 servings.