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.
