I grease a plate and set it aside. In a saucepan off the heat, I mix 14 oz sweetened condensed milk with 2 tbsp sifted cocoa powder until smooth. I turn the heat to medium, add 1 tbsp butter, and stir constantly, scraping the sides and bottom, until the mixture thickens like brownie batter and pulls away from the pan (about 5–7 minutes). I transfer it to the greased plate and refrigerate for 30 minutes to cool.

I wash and thoroughly dry 20 strawberries, removing the leaves by hand to prevent juice leakage.

With slightly wet hands, I flatten a small amount of cooled fudge in my palm, place a strawberry inside, and wrap the fudge around it, shaping it into a mouse-like form by rolling gently.

I roll each fudge-covered strawberry in 1 cup grated chocolate or sprinkles until fully coated.

I roll a small piece of fudge into a thin “tail” and attach it to the back. I split peanuts in half and press two halves into the front for “ears.”

I use small round sprinkles to add eyes and a tiny sprinkle for the nose, pressing gently to secure.

I refrigerate the mice for 15–20 minutes to set, then serve on a festive platter.