| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Snacks, Christmas, Candies |
16 |
Canes |
INGREDIENTS
| 1/2 |
c |
Nestle Toll House semi-sweet chocolate morsels |
| 2 |
ts |
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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