Chocolate-Covered Candy Canes

Categories: Snacks, Christmas, Candies
Yield: 16 Canes

1/2 c Nestle Toll House semi-sweet
-chocolate morsels
2 ts 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 1/2x10 1/2x1 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. Yield: 16 candy canes. Typed in
MMFormat by cjhartlin@email.msn.com Source: Betty Crocker Holidays.

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Dec 8, 1999

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