Serves: 5
Total Calories: 173
Place chips and shortening in the top of a double boiler or in a bowl that fits snugly over a saucepan. Over hot not boiling water, stir frequently until melted and smooth. Use for dipping or molding. Makes enough for 40 to 50 chocolate-covered candies or 18 to 20 small molded candies.
Refrigerate dipped or molded candies until set. Release molded candies from molds. Store finished candies tightly covered in the refrigerator.
This Chocolate Chip Coating recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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