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 for about 10 minutes or until chocolate is dry.
6. Store loosely covered at room temperature for up to 2 weeks.