Candy Cane Wands
Prep Time: 15 Mins
Yields: 16 wands
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
colored glitter sugars or coarse sugar crystals (decorating sugar) if desired
Instructions: 1. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
2. 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.
3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.