Chocolate Dipped Candy Canes

Yield: 16 candy canes

Ingredients

• 1/2 cup semisweet chocolate chips
• 2 teaspoons shortening
• 16 peppermint candy canes or sticks
• Crushed hard peppermint candy or miniature chocolate chips

Instructions

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