1 c  Chocolate chips
1/4 c  Shortening
1 pk Marshmallows, large
50    Toothpicks

Place chocolate chips and shortening in 2-cup measure. e at 50%
(Medium) 1-1/2 to 3-1/2 minutes, or until chips are shiny and soft. Stir
until smooth. Place nuts in shallow dish. Insert pick in top of each
marshmallow. Dip in chocolate to cover completely. Roll in nuts, coating
about three-fourths the way up. Set on wax paper. Repeat with remaining
marshmallows. Let stand until firm. Stir together leftover nuts and
chocolate. Drop by spoonfuls onto wax paper. Wrap marshmallows and candy
drops individually in plastic wrap or store in covered container. NOTE:
This mixture can also be used for bananas: Slice, dip and freeze. Can also
be used for strawberries as for any other dipping candy recipe. The straw-
berries can be dipped and placed in egg cartons until dry. NOTE: ANY FRUIT
RECIPES SHOULD BE PLACED IN THE REFRIGERATOR UNTIL READY TO SERVE. The
fruit coated candy will keep 2 or three days.