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Chocolate Candy Cane Stirrers

the.instructor's picture
  Chopped semisweet chocolate 1 Cup (16 tbs)
  Peppermint candy canes 50 (Or Sticks, 2 1/2 Inch Long)

1. Tn a 1-cup glass measure or small, deep microwave-safe bowl heat 3/4 cup chocolate in a microwave oven at 50% power until chocolate is soft, about 1 1/2 minutes. Stir chocolate until smooth. If needed, return to microwave and heat for 20-second intervals, stirring often. Add 1/4 cup chocolate and stir until smooth. Set container in a small bowl of hot water (water should come halfway up sides of cup) to keep chocolate soft; don't get water in chocolate or it will harden.
2. Cover a 12- by 15-inch baking sheet with nonstick cooking paper, baking parchment, or waxed paper. Dip straight ends of candy canes into chocolate, coating 1/2 to 3/4 of the canes; use a spoon to pour chocolate over canes if needed. Lift out canes and lay slightly apart on the baking sheet.
3. If desired, drizzle a ribbon of chocolate from spoon over coated sections of the candy canes. Chill 3 to 4 minutes, then return canes to room temperature until chocolate is firm, about 15 minutes. Wrap each cane in cellophane or clear plastic wrap.

Things You Will Need
Cellophane / clear plastic wrap

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3596 Calories from Fat 340

% Daily Value*

Total Fat 40 g60.9%

Saturated Fat 14.1 g70.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 452.7 mg18.9%

Total Carbohydrates 825 g274.8%

Dietary Fiber 0 g

Sugars 606.2 g

Protein 6 g11.3%

Vitamin A Vitamin C

Calcium Iron

*Based on a 2000 Calorie diet

Chocolate Candy Cane Stirrers Recipe