Chocolate Covered Strawberries with JOLLY RANCHER Sprinkles

Directions

• 1. Remove wrappers from hard candies. Chop each flavor in small food processor or place in heavy-duty (freezer) food storage bag and crush with rolling pin to desired coarseness. Smaller pieces will soften into coating. Keep in airtight container until ready to use.
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• 2. Rinse and pat dry strawberries. If not dipping right away, store covered with plastic wrap to keep leaves from drying out in refrigerator until ready to dip.
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• 3. Line tray or cookie sheet with wax paper. Place milk chocolate chips and 1 tablespoon shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
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• 4. Holding by top of strawberry, dip 2/3 of each strawberry into melted chocolate; shake gently to remove excess. Place on prepared tray; refrigerate until coating is firm, at least 30 minutes.
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• 5. Repeat microwave procedure with white creme chips and remaining tablespoon shortening in clean microwave-safe bowl. (Tint melted chips, if desired.) At an angle, dip lower 1/3 of each berry into white mixture. Allow to firm slightly. Re-dip tip of strawberry and immediately sprinkle with crushed candies. Return to tray. Drizzle remaining white creme chip mixture over coated strawberries, if desired. (Microwave melted chips about 5 seconds at MEDIUM if they become too firm to dip or drizzle.) Refrigerate until ready to serve. Strawberries are best if made no more than 24 hours ahead. Makes 2 to 3 dozen berries.
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• Recipe created for The Hershey Company by Vicki Rhodes Creative Consultations.