Chocolate Dipped Candy Canes
1/2 cup semisweet chocolate chips
2 teaspoons shortening
16 peppermint candy canes or sticks
Crushed hard peppermint candy or miniature chocolate chips
Line a baking sheet with wax paper.
Heat chocolate chips and shortening in a 1-quart saucepan over low heat until melted.
Tip saucepan so that chocolate runs to one side. Dip 1 candy cane at a time into
chocolate, coating about 3/4 of each stick with chocolate. Place on wax paper on
cookie sheet. Let stand about 2 minutes, until chocolate is almost dry.
Roll chocolate-dipped ends in crushed peppermint candy or miniature chocolate chips.
Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room
temperature up to 2 weeks.
Makes 16 candy canes
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