Directions

• Cut three 6-in. squares from freezer paper. Cut each square into six
• 1-in. strips. Set aside four strips. Place remaining strips shiny
• side up on a waxed paper-lined work surface.
• In a microwave, melt 1 cup vanilla chips and shortening; stir until
• smooth. Working quickly with a few strips at a time, spread
• chocolate beyond three sides of the strips onto the waxed paper,
• leaving 1/2 in. at one short end.
• Immediately peel each strip from work surface; place on clean waxed
• paper. Let strips dry just until barely set but still pliable, about
• 1 minute. (If chocolate strips become to stiff, warm in the
• microwave for a few seconds.)
• With paper side out, press ends of chocolate strips together. Stand
• strips on edges on a waxed paper-lined baking sheet. Chill until
• set, about 10 minutes. Carefully remove freezer paper.
• For ribbons, coat four reserved strips with chocolate; peel strips
• from work surface. On an inverted 9-in. x 1-1/2-in. round baking
• pan, place strips, chocolate side down at 90-degree angles to each
• other and drape 1-1/4 in. over side of pan. (If necessary, use a