Chocolate Sacks (this Yields 1 Chocolate Sack)

Cut 3 inches from the top of bag with pinking shears. Place picks on outside base, parallel to short edges of bag, tucking ends under diagonal folds. Insert skewer through center fold and under picks. Set aside. Place candy coating in top of a double boiler, and bring water to a boil. Reduce heat to low, cook until candy coating melts. Remove from heat, cool to 100F. Pour about half of candy coating into bag, and tilt bag to coat interior. Shake bag over double boiler to remove excess candy coating. Suspend bag between two cans, supporting bag with wooden skewer, let stand until firm. Remelt candy coating in double boiler, cool to 100F. Hold bag to light to find any thin places. Using a pastry brush, coat thin places, corners and creases with candy coating, let stand until firm. Remelt candy coating, cool to 100F. Pour into bag, tilting to coat interior and shaking to remove excess. Suspend and let stand until firm. Carefully peel bag from candy coating. Store in a cool, dry place. Large Chocolate Sack Use a 10 3/4 x 5 1/8 x 3 1/8 inch brown lunch bag. Cut 3 inches from top. Position two 6-inch wooden skewers trimmed to the width of bag in place of wooden picks, and insert a 12-inch wooden or metal skewer under picks. Repeat melting and pouring procedure using 4 (2-ounce) squares candy coating three times, brushing thin places, corners and creases twice. Yield 1 (7 3/4 x 5 1/8 x 3 1/8 inch) sack. Note: For vanilla flavored and chocolate flavored candy coating the recipe calls for Plymouth Pantry or Borden products.