I couldn’t resist combining my two loves in this recipe—peppermint and chocolate! These are so easy, but if one breaks in the process, just pop it in your mouth.
—SANDRA BAUMGARTEN VANCOUVER, WA
PREP: 20 MIN. + STANDING • COOK: 5 MIN. • MAKES: 1 DOZEN
1 cup semisweet chocolate chips
12 candy canes (6 inches each)
3 ounces white baking chocolate, chopped
Optional toppings: assorted colored sugars or sprinkles and crushed candies
1. In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper.
2. In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. If desired, decorate with toppings. Let stand until set.
3. Use to stir servings of hot cocoa.
DID YOU KNOW?
Candy canes are said to have been the ingenious idea of a choirmaster at a cathedral in Germany in the 1670s. He took sugar stick candy and bent each to resemble a shepherd’s staff. They were handed out to the children to help keep them quiet during the very long Christmas services. Stripes did not appear in candy canes until after 1900.