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Reese's Peanut Butter and Milk Chocolate Chip Cattails

1 3/4 cups (11-ounce package) REESE'S Peanut Butter and Milk Chocolate Chips, divided use
2 teaspoons vegetable shortening (do not use butter, margarine, spread or oil)
12 to 14 pretzel rods

1. Place sheet of wax paper on tray or counter top.
2. Finely chop 3/4 cup chips in food processor or by hand; place on wax paper. Line tray or cookie sheet with wax paper.
3. Place remaining 1 cup chips and shortening in narrow deep microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
4. Spoon chocolate over about 3/4 of pretzel rod; gently shake off excess.
5. Holding pretzel by uncoated end roll in chopped chips, pressing chips into chocolate. Place on prepared tray. Refrigerate 30 minutes or until set. Store coated pretzels in cool, dry place.

Makes 12 to 14 coated pretzels.

VARIATION: Melt entire package of chips with 4 teaspoons vegetable shortening and dip small pretzels into mixture.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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