This recipe is part of the recipe for Caramel-Nut Chocolate Cups
|1||package (12 ounces) semisweet chocolate chips|
- Melt chocolate chips and shortening in small saucepan over very low heat, stirring constantly. Remove from heat.
- Spoon about 1/2 tablespoon melted chocolate into each of 36 small foil candy cups. Brush chocolate up side of each cup with small, clean craft paintbrush, coating foil completely. Carefully wipe off any chocolate that may have run over top using tip of finger. Place cups on baking sheet; let stand in cool place until firm. (Do not refrigerate.)
- To remove foil cups, cut slits in bottom of foil cups and peel foil up from bottom.
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