Chocolate Covered Candy Canes Recipe

• 1/2 cup semisweet chocolate chips
• 2 teaspoons vegetable shortening
• 12 candy canes (about 6 inches long)
• Sprinkles (optional)

1. Line a jelly roll pan or large cookie sheet with waxed paper or parchment paper.
2. In a double boiler or saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
3. Tip saucepan so chocolate runs to one side. Dip one candy cane at a time into the chocolate, coating about 3/4 of the cane. Place on waxed paper in the prepared pan or cookie sheet. Note: If your cane breaks at the curve, don't worry; just spoon out the broken piece and "fit" them together on the parchment sheet--the chocolate will help them stick together. Let stand about 2 minutes or until chocolate is partially dry.
4. Sprinkle the freshly dipped canes with sprinkles or small candies (I used a Christmas-y red and green mix). Let cool until the chocolate has hardened. Store for up to 2 weeks.

chocolate chips, vegetable shortening, canes, sprinkles

Taken from www.seriouseats.com/recipes/2011/12/chocolate-covered-candy-canes.html (may not work)