| 1 | bag (6 ounces) semisweet chocolate chips (1 cup) |
| 1 | tablespoon shortening |
| Assorted dippers (strawberries, dark sweet cherries or maraschino cherries, pineapple chunks, small cookies) |
| Betty Crocker® colored sugar or decors, if desired |
| 1. | Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart heavy saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until smooth; remove from heat. |
| 2. | Dip any of the assorted dippers 3/4 of the way into chocolate; sprinkle with sugar. Place on waxed paper in pan. |
| 3. | Refrigerate uncovered about 30 minutes or until chocolate is firm. |
|
| Use 3 squares (2 ounces each) vanilla-flavored candy coating (almond bark), cut up, for the chocolate chips. |
|
| Dip into melted chocolate chips, then drizzle with melted vanilla-flavored coating or sprinkle with crushed candies. |
Nutrition Information:
30 ( 20); 2g ( 1g, ncg); 0mg; 65mg; 4g ( 1g, ncg); 0g 0%; 10%; 0%; 0% 1/2 ; 0 ; 0 nc