Busters Recipes

Chocolate Covered Candy Canes

1/2 cup semisweet chocolate chips
2 t. shortening
16 peppermint candy cans or sticks
Crushed hard peppermint candy or miniature chocolate chips, if desired

Line jelly roll pan with waxed paper. Heat chocolate chips and shortening in pan over low heat until melted. Tip pan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about 2/4 of each stick with chocolate. Place in pan. Let stand about 2 minutes or until chocolate is almost 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. Makes 16 candy canes
To microwave: Mix chocolate chips and shortening in 2 cup microwavable measure. Microwave on medium (50%) power about 3 minutes or until chocolate chips are softened. Stir until smooth. Continue as directed.