Chocolate Covered TWIZZLERS

Directions

• 1. Assemble any desired toppings. Line several trays or cookie sheets with wax paper; set aside.
• 2. Place chips and shortening in deep microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Pour melted chip mixture out onto large flat plate.
• 3. Hold candy piece by one end and roll other end in melted mixture. Shake off any excess. Place on prepared tray. Quickly top coating with any toppings, if desired. Allow to firm.
• TO TINT COCONUT: Combine 1/2 teaspoon water and a few drops of food color in small bowl or small jar with cover or re-sealable food storage bag. Add 1 cup sweetened coconut flakes. Toss with fork or shake closed jar or food storage bag until coconut is evenly coated; store in airtight container.
• TO TOAST COCONUT: Heat oven to 350° F. Spread coconut in a thin layer in a shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.
• CHOCOLATE DIPPED TWIZZLERS; For best results use 1/2 cup HERSHEY'S Milk Chocolate Chips with 1/2 cup HERSHEY'S Premier White Creme Chips and follow above directions.