SHELBY'S CHOCOLATE MELT-N-MIX COOKIES

1 2/3 cups (10 oz. pkg.) mint chocolate chips
2 cups (12 oz. pkg.) semi-sweet chocolate chips
2 tablespoons vegetable shortening (do not use butter, margarine, spread or oil)
60 to 70 round buttery crackers (about half of a 1 lb. box)

Line several trays or cookie sheets with waxed paper.

Place both chips and shortening in a large microwave-safe bowl. Microwave at high 1 minute; stir. Continue heating 30 seconds at a time until mixture is smooth when stirred.

Drop crackers into chocolate mixture, one at a time. Fish them out with tongs. Place on prepared tray. (If chocolate becomes too thick, microwave 10 to 20 seconds.)

Refrigerate crackers until chocolate hardens, about 20 minutes. Store tightly covered in the fridge.

VARIATIONS:

Use 1 2/3 cups peanut butter or raspberry chips, 2 cups milk chocolate chips and 2 tablespoons shortening.

Or melt 1 2/3 cups premier white chips and 1 tablespoon shortening. Dip crackers; before coating hardens, sprinkle with toffee bits.

Source: Hershey's Kids in the Kitchen Contest - grand-prize winning recipe