Line a baking sheet with wax paper or parchment paper. Set aside. Wash your strawberries and dry completely on a plate lined with paper towels.
Place the semi-sweet chocolate chips and white chocolate chips into two separate heat-proof bowls. Add 1 teaspoon of vegetable oil to each of the bowls and toss to combine.
Microwave each bowl in 30-second increments, stirring in between, until the chocolates are melted. This should take about 60-90 seconds total.
Insert a wood skewer into the stemmed end of the strawberry. Dip each strawberry into one of the melted chocolates until completely covered. Tap off any excess chocolate.
Place the strawberries onto the prepared baking sheet.
If covering with sprinkles, add those immediately. Otherwise, let the chocolate dry.
Add the red and green candy melts to separate heat safe bowls. Melt in 30-second increments, stirring in between, until melted and smooth. Place into pastry bags or ziploc bags with the tip cut off. Or, you can use a fork to drizzle to candy melts over the strawberries.
Decorate as desired. Top with more sprinkles if you’d like.
Let the strawberries set completely before serving. Keep refrigerated if not serving right away. Best served within 24 hours.