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Chocolate Dipped Candy Canes
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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