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Title: Easy Eastery Cut-Outs

Categories: Chocolate, Candies

Yield: 1 servings

1 c Hershey's semi-sweet

-chocolate chips

2 ts Shortening *

Tinted coconut
=(recipe follows)

Recipe by: www.hersheys.com
* (NOT butter, margarine, oil, or vegetable oil spread) 1. Cover bottom of 13x9-inch pan with heavy duty foil. 2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate. 3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.

TINTED COCONUT:
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.




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