Ingredients
1
bag (6 ounces) semisweet chocolate chips (1 cup)
1
tablespoon shortening
6
cups assorted fresh fruit pieces (whole strawberries, grapes, mandarin orange segments, cherries)
Preparation
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.
Dip half of each piece of fruit into chocolate. Place in pan.
Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape.
