1/2 cup semisweet chocolate chips
2 teaspoons shortening
16 peppermint candy canes or sticks
Crushed hard peppermint candy or miniature chocolate chips

Line a baking sheet with wax paper.

Heat chocolate chips and shortening in a 1-quart saucepan over low heat until melted. Tip saucepan so that chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about 3/4 of each stick with chocolate. Place on wax paper on cookie sheet. Let stand about 2 minutes, until chocolate is almost dry.

Roll chocolate-dipped ends in crushed peppermint candy or miniature chocolate chips. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

Makes 16 candy canes.