Chocolate-Dipped Cinnamon Crisps - cooking recipe

Ingredients

1 pkg. Aztec salad shells
1/2 c. semi-sweet chocolate chips
1 Tbsp. shortening
1/2 c. sugar
1 tsp. cinnamon

Preparation

Heat oven to 400\u00b0.
Cut each unbaked shell into 8 wedges. Place on ungreased sheet.
Bake for 4 to 7 minutes or until golden brown.
In small saucepan, over low heat, melt chocolate chips and shortening, stirring constantly.
Remove from heat.
Place pan in warm water to keep chocolate soft.
Line baking sheets with waxed paper.
In plastic bag, combine sugar and cinnamon.
Gently shake a few wedges at a time.
Dip wide end of each wedge in melted chocolate.
Place on waxed paper and refrigerate until chocolate is set.