Recipe: Chocolate Covered Candy Canes

CHOCOLATE COVERED CANDY CANES

1/2 cup Nestle Toll House semi-sweet chocolate morsels
2 teaspoons shortening
16 peppermint candy canes or sticks (about 6 inches)
Crushed hard peppermint candy or Nestle Toll House semi-sweet chocolate mini morsels, if desired

Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with waxed paper. 

Heat chocolate morsels and shortening in 1-quart saucepan over low heat until melted. Tip saucepan so chocolate runs to 1 side. Dip 1 candy cane at a time into chocolate, coating about three-fourths of each stick with chocolate. Place in pan. Let stand about 2 minutes or until chocolate is partially dry.

Roll chocolate-dipped ends in crushed peppermint candy. Let stand about 10 minutes or until chocolate is dry. 

Store loosely covered at room temperature up to 2 weeks.

Makes 16 candy canes
From: Recipelink.com
Source: Recipe booklet: Holidays, Betty Crocker Recipe Magazine, December 1994 #99

Reviews and Replies:
1	Recipe: Letter C Recipes
	Betsy at Recipelink.com

2	Recipe: Collection - Letter C Recipes
	Betsy at Recipelink.com

3	Recipe: Cranberry-Chocolate Bark (with toasted almonds)
	Betsy at Recipelink.com

4	Recipe: Corn and Bean Chowder (blender, freeze ahead)
	Betsy at Recipelink.com

5	Recipe: Ham and String Cheese Roll-Ups (Bisquick)
	Betsy at Recipelink.com

6	Recipe: Chicken Puffs with Honey Mustard Sauce (and Appetizer Chicken Puffs) (Bisquick)
	Betsy at Recipelink.com

7	Recipe: Chai Crunch (Chex and Cherrios party mix)
	Betsy at Recipelink.com

8	Recipe: Chex Caramel Corn (microwave)
	Betsy at Recipelink.com

9	Recipe: Cinnamon Popovers
	Betsy at Recipelink.com

10	Recipe: Herb Croutons (using multigrain bread and Parmesan cheese)
	Betsy at Recipelink.com

11	Recipe: Cherry Biscotti (using maraschino cherries)
	Betsy at Recipelink.com

12	Recipe: Chocolate Covered Candy Canes
	Betsy at Recipelink.com