- 36 strawberries (about two 1-pint baskets), unhulled
- 1 1/2 cups semisweet chocolate chips (about 9 ounces)
- 1 tablespoon vegetable shortening
- 1 1/2 cups chocolate sprinkles (about 6 ounces)
- Line large baking sheet with waxed paper. Wipe strawberries clean; dry with 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 waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)