1 cup of chocolate chips (Ghiradelli or Enjoy Life for dairy free)
1 TB of shortening (Spectrum or we use Tropical Traditions Palm Oil shortening – order online)
Combine the above ingredients in a sauce pan. Heat just until melted. Let cool slightly. Dip the chips in the chocolate. We use Ruffles, or you could use Lay’s. I like the crunchiness of the Ruffles better. The Lay’s also break easily when dipping. (Ruffles and Lay’s used to be approved but they stopped filling out forms.)
Place on a plate or baking sheet that has been covered with parchment or wax paper. We use unbleached parchment paper from Whole Foods or order online.
Place in fridge to cool and set. Store any leftovers in the refrigerator. These will melt if left out at room temp.
These taste like a Nestle Crunch bar but better.
Feingold Stage 1