I don't think there is a real "recipe" for this - it's a marshmallow stuck on a lollipop stick and dipped in whatever safe chocolate you have. You can dip in sprinkles before the chocolate sets. As for MEP free sprinkles, you will probably get better response posting on the Celebrations or Food & Cooking forum. I know that question has been asked before, but I don't recall the answer.
I was very skeptical of Mexican and Italian restaurants in the beginning. The idea that there was so much cheese in the kitchen made me very nervous. However, I was surprised to learn that many Mexican restaurants don't use much in the way of milk or butter... just lots of cheese. For DS we are almost always able to get him white rice and beans (black or refried - hold the cheese). Occasionally we get him meat, too, but honestly he loves rice and beans so much he prefers them over the meat.
We have a couple of tutorials on melting chocolate and making candies. The key is to not overheat it and not get ANY moisture in it! How to Make Allergy-Friendly Chocolate Easter Bunnies - this has a great section on how to melt and temper chocolate. How to Make Allergy-Friendly Chocolate Easter Eggs Candy - another, similar method for melting the chocolate. You would just melt the chocolate and then dip the strawberries to layer in your mold. Make sure your strawberries are dry before...
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