Candy Cane Wands

Candy Cane Wands

Do candy canes one better for the holidays! Dip them in chocolate and sprinkle with candies ready for tasty festivities.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

16

wands

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.
Makes 16 wands
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Give a kit with all the fixin's to make these wands! It's last-minute magic!
Special Touch
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:

1 Serving (1 Wand)
  • Calories 90
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 5mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 0g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.