(1) bag large marshmallows
12 oz. semi-sweet chocolate chips
2 tablespoons Crisco shortening
Melt chocolate chips and shortening in heavy saucepan on stove, low heat, stirring often.
Meanwhile, insert a stick into each marshmallow placing on wax paper lined cookie sheet.
Holding the marshmallow on a stick over the pan of melted chocolate begin spooning the chocolate on the sides of the marshmallow.
Hold the chocolate dipped marshmallow over a deep bowl and add sprinkles.
Place on cookie sheet; repeat steps for the remaining marshmallows.
When finished, put cookie sheet in the refrigerator for approximately 20 minutes to set the chocolate. Store marshmallows in an airtight containter.