Chocolate Christmas Trees - cooking recipe

Ingredients

1 cup semi-sweet chocolate chips
1 teaspoon shortening
edible glitter or colored sprinkles
wooden toothpick
wax paper

Preparation

Draw multiple Christmas tree outlines (1 1/2 to 2 inches high) on a piece of paper. You can also trace around a cookie cutter.
Put the paper with the drawings on a cookie sheet. Lay a piece of wax paper on top. You don't have to use a cookie sheet, but it allows you to move the trees before they are set.
Heat the chocolate and shortening in a saucepan over lot heat (or microwave). Stirring frequently until melted. Pour into decorating bag with a plain tip or into a ziploc bag with a corner snipped.
Pip chocolate tree outline and fill in center with random branches. IMMEDIATELY place a toothpick at the bottom of the tree, about 1/3 - 1/4 inch into the base of the tree.
Sprinkle with edible glitter or colored sprinkles if desired.
Refrigerate until chocolate hardens.