White Chocolate Covered Strawberries with JOLLY RANCHER Sprinkles

Remove wrappers from hard candies. Chop each flavor in small food processor or place in heavy-duty (freezer) food storage bag and crush with rolling pin to desired coarseness. Smaller pieces will soften into coating. Keep in airtight container until ready to use.

Rinse and pat dry strawberries. If not dipping right away, store covered with plastic wrap to keep leaves from drying out in refrigerator until ready to dip.

Line tray or cookie sheet with wax paper. Place milk chocolate chips and 1 tablespoon shortening in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

Holding by top of strawberry, dip 2/3 of each strawberry into melted chocolate; shake gently to remove excess. Place on prepared tray; refrigerate until coating is firm, at least 30 minutes.

Repeat microwave procedure with white creme chips and remaining tablespoon shortening in clean microwave-safe bowl. (Tint melted chips, if desired). At an angle, dip lower 1/3 of each berry into white mixture. Allow to firm slightly. Re-dip tip of strawberry and immediately sprinkle with crushed candies. Return to tray. Drizzle remaining white creme chip mixture over coated strawberries, if desired. (Microwave melted chips about 5 seconds at medium if they become too firm to dip or drizzle). Refrigerate until ready to serve. Strawberries are best if made no more than 24 hours ahead.