Prepare a large baking sheet or two by lining with parchment paper. Set aside.

Insert the sticks into the marshmallows to the marshmallows are secure and the sticks do not protrude out the top of the marshmallow.

Place chocolate in a double boiler, a metal bowl above a saucepan of boiling water or follow the package direction for microwave melting. Once chocolate has melted, add the shortening and stir to fully combine. Remove from heat and allow to cool 2-3 minutes.

To dip the marshmallows: Grasp a lollipop stick and dip the marshmallow into the chocolate covering the top and sides of the marshmallow by rotating the the marshmallow clockwise in the chocolate. Hold dipped marshmallow at and angle, with the top facing the dipping chocolate to allow excess chocolate to drain back into the dipping chocolate, leaving only a thin covering of chocolate on the marshmallow Note: a thick coating will drain downward as the pop is left to chill causing misshapen pops. A dining knife or finger can be used to scrape excess chocolate from the dipped pop before decorating.

Holding the freshly dipped pop over a small plate, shake the sprinkles onto the pop as desired. For larger sprinkles a lighter application is best to discourage the sprinkles and chocolate from sliding downward when chilling.

Place decorated pops onto prepared baking sheets and chill for 30 minutes or until fully set.

Once chilled, if desired, pops may be covered with plastic treat bags and secured with a twist tie or colorful twine. Decorated pops may be stored in the refrigerator in a covered sealed container for 2-3 days, however are best when freshly prepared.