shortening (do not use butter, margarine, spread or oil)* (15 mL)
fresh strawberries with stems (1 L)
1. Rinse strawberries; pat dry. Line tray or baking sheet with wax paper.
2. Place semi-sweet chocolate chips, white chocolate chips and shortening in medium microwave-safe bowl. Microwave on HIGH (100%) 1 minute; stir. If necessary, microwave on HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Holding strawberry at top, dip bottom two-thirds of each berry into melted mixture; shake gently to remove excess. Place on prepared tray. Refrigerate about 1 hour or until coating is firm. Cover; refrigerate leftover dipped berries. For best results, use within 24 hours.
Makes 2 to 3 dozen dipped berries. (About 3/4 cup/175 mL coating.)
Conventional Directions: Cover tray with wax paper. Melt semi-sweet chocolate chips, white chocolate chips and shortening in top of double boiler over hot, not boiling, water; stir until smooth. Remove from heat; prepare, dip and store berries as directed above.
Note: • Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating.
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