Chocolate-covered Candy Canes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies, Christmas, Snacks | 16 | Canes | ||
INGREDIENTS
| 1/2 | c | Nestle Toll House semi-sweet |
| chocolate morsels | ||
| 2 | t | Shortening |
| 16 | Peppermint candy canes or | |
| sticks about 6 inches | ||
| Crushed hard peppermint | ||
| candy or Nestle Toll | ||
| House | ||
| semi-sweet chocolate mini | ||
| morsels if desired |
INSTRUCTIONS
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate morsels and shortening in 1 quart saucepan over low heat until melted. Tip saucepan so chocolate runs to 1 side. Dip 1 candy cane at a time into chocolate, coating about three-fourths of each stick with chocolate. Place in pan. Let stand about 2 minutes or until chocolate is partially dry. Roll chocolate-dipped ends in crushed peppermint candy. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks. Yield: 16 candy canes. Typed in MMFormat by cjhartlin@email.msn.com Source: Betty Crocker Holidays. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Dec 8, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 22
Total Fat: 2.7g
Cholesterol: <1mg
Sodium: <1mg
Potassium: 0mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 0g
Protein: <1g