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Prep 15min
Total30min
Servings16
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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
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Steps
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!
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.
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