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Saturday, August 2, 2008


*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)
*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.

Or substitute: 3 squares (2 ounces each) vanilla-flavored candy coating (almond bark), cut up, for the chocolate chips.

Add a special touch: Dip into melted chocolate chips, then drizzle with melted vanilla-flavored coating or sprinkle with crushed candies.

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