Candy Cane Wands

0
18

Ingredients:

  • 1/2 cup semisweet chocolate chips or white vanilla baking chips
  • 2 teaspoons shortening
  • 16 candy canes or peppermint sticks, about 6 inches long
  • Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desired

Directions:

  1. Line jelly roll pan, 15 1/2 by 10 1/2 by 1 inch, with waxed paper.
  2. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
  3. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
  4. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry.
  5. Store loosely covered at room temperature up to 2 weeks.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.

NO COMMENTS