Strawberry Cream Puff Kabobs
6 bamboo skewers (10-inches)
1 box (13.2 ounces) or 18 tiny frozen cream puffs
12 medium fresh strawberries
1/2 cup semisweet chocolate chips
1 tablespoon butter
Line a baking sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries. In small resealable plastic bag, place chocolate chips and butter. Seal bag. Microwave on high about 30 seconds or until melted. Squeeze bag to mix melted chips and butter. Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.