Yield: 50 servings
|1 cup||Chocolate chips|
|1 pack||Marshmallows, large|
Place chocolate chips and shortening in 2-cup measure. Microwave at 50% (Medium) 1-½ to 3-½ minutes, or until chips are shiny and soft. Stir until smooth. Place nuts in shallow dish. Insert pick in top of each marshmallow. Dip in chocolate to cover completely. Roll in nuts, coating about three-fourths the way up. Set on wax paper.
Repeat with remaining marshmallows. Let stand until firm. Stir together leftover nuts and chocolate. Drop by spoonfuls onto wax paper. Wrap marshmallows and candy drops individually in plastic wrap or store in covered container. NOTE: This mixture can also be used for bananas: Slice, dip and freeze. Can also be used for strawberries as for any other dipping candy recipe. The straw- berries can be dipped and placed in egg cartons until dry. NOTE: ANY FRUIT RECIPES SHOULD BE PLACED IN THE REFRIGERATOR UNTIL READY TO SERVE. The fruit coated candy will keep 2 or three days.