CHOCOLATE SPOONS

6 oz. semisweet chocolate pieces or bar chocolate
6 oz. white baking chocolate bar
20 to 24 plastic spoons
Holiday sprinkles and / or nonpareils

In a heavy saucepan*, heat semisweet chocolate over low heat, stirring constantly, until the chocolate begins to melt. Immediately remove from heat, and stir until smooth.

Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper on a cookie sheet, and refrigerate about 30 minutes to allow chocolate to harden. Repeat process, using white chocolate.

Spoon remaining chocolate into two small, zip-top plastic bags. With scissors, cut a small opening in one corner of each bag. Drizzle white chocolate over the dark chocolate-coated spoons, and vice versa. Sprinkle immediately with sprinkles if desired.

Refrigerate spoons for 30 minutes or until chocolate is set. Wrap each spoon separately and store in a cool, dry place for 2 to 3 weeks.

*Chocolate also can be melted in a microwave. Heat for about 2 minutes. Remove and stir until chocolate is melted and smooth.)