|1½ cup||Semisweet chocolate chips|
|1 tablespoon||Vegetable shortning|
|1½ cup||Chocolate sprinkles|
Line a large baking sheet with waxed paper. Wipe berries clean; dry with paper towel. Stir chocolate chips and shortning in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in a shallow bowl. Holding 1 berry by its green top, dip ¾ of it into melted chocolate. Let excess chocolate drip off, then dip into sprinkles. Place on waxed paper lined sheet. Repeat dipping remaining berries. Refrigerate until chocolate coating is firm, about 1 hour.
Recipe by: <silk26@...>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
Random recipe of the day