| 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 |
| 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. |
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| Give a kit with all the fixin's to make these wands! It's last-minute magic! |
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| Double-Dipped Candy Cane Wands: Dip candy canes into one kind of chocolate and allow to dry, then dip into a second chocolate, leaving part of the first chocolate showing. |
Nutrition Information:
90 ( 20); 2g ( 1g, ncg); 0mg; 5mg; 18g ( 0g, ncg); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 0 ; 1/2 nc