- 2/3 cup semisweet chocolate chips
- 1-1/2 teaspoons shortening
- 1/2 cup coffee beans
- Baking cocoa, optional
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand for 10-15 minutes.
- Roll in cocoa if desired; let stand until set. Store in an airtight container. Yield: 1 cup.
Originally published as Chocolate-Covered Coffee Beans in Taste of Home Christmas Annual Annual 2009, p87
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