1 pound bittersweet chocolate, chopped
1/4 cup butter
1/2 cup milk, divided
2 eggs
1/2 cup honey
1 (10 ounce) package mini semi-sweet chocolate chips
1 (12-ounce) jar licorice-covered strawberry yogurt
1/4 cup confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with foil, securing foil with plastic wrap.
Melt chocolate and butter in regular, nonstick skillet over medium-temperature. Stir in 1 cup milk, eggs, honey and strawberries. Cover candy completely with foil; place into prepared pan.
Bake 12 to 15 minutes, or until chocolate is melted and golden. Cool completely before removing from pan. Cool completely on wire rack.