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36 strawberries (about two 1-pint baskets), non-hulled

1 1/2 cups semisweet chocolate chips

1 tablespoon vegetable shortening

1 1/2 cups chocolate sprinkles (or rainbow sprinkles)

1. Line large baking sheet with waxed paper or foil.
2. Rinse strawberries clean; drain well and allow to dry completely on paper towels.
3. Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth.
4. Place chocolate sprinkles in shallow bowl.
5. 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.
6. Refrigerate until chocolate coating is firm, about 1 hour.
7. Best served same day made.

Makes 36 confections.