1Line 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.
2Dip any of the assorted dippers 3/4 of the way into chocolate; sprinkle with sugar. Place on waxed paper in pan.
3Refrigerate uncovered about 30 minutes or until chocolate is firm.