Print Recipe

Chocolate Dipped Candy Canes

RG

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.

Yield: 16 candy canes


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