Utensils to use: Double boiler, kitchen tongs and wax paper (on cookie sheet or flat pan).

INGREDIENTS: Dipping chocolate and cookies or fruit; Oreos, macaroons, Fruit Newtons, marshmallows, prunes, (things with nuts, small marshmallows, raisins), Nabisco fingers, etc. Create your own combinations.

METHOD:

1. Put about 2" of water in double boiler. Bring to boil.

2. Remove from heat. Put in boiler insert with chocolate. The heat of water will melt chocolate. If chocolate thickens too much, return to heat on "warm".

3. Using kitchen tongs, dip cookies, etc. one at a time.

4. Put on wax paper. When firm remove and store in refrigerator or freezer. (It's better to leave on cookie sheet until really cool and firm. I use sheets of wax paper between cookies for storing.)