1 c Chocolate chips
1/4 c Shortening
1 pk Marshmallows, large
50 Toothpicks
Place chocolate chips and shortening in 2-cup measure. Microwave at 50%
(Me- dium) 1-1/2 to 3-1/2 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 pa- per. 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. ANY FRUIT
RECIPES SHOULD BE PLACED IN THE REFRIGERATOR UNTIL READY TO SERVE. The
fruit coated candy will keep 2 or three days.
