Line large baking sheet with waxed paper or foil.
Rinse strawberries clean; drain well
and allow to dry completely on paper towels. Stir chocolate chips and shortening in top of
double boiler set over simmering water until chocolate melts and mixture is smooth.
Place chocolate sprinkles in shallow bowl.
Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let
excess chocolate drip off, then dip into chocolate sprinkles. Place on prepared baking
sheet. Repeat dipping process with remaining strawberries.
Refrigerate until chocolate coating is firm, about 1 hour.
Best served same day made
