Instructions: Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate morsels and shortening in 1 quart saucepan over low heat until melted.

Tip saucepan so chocolate runs to 1 side. Dip 1 candy cane at a time into chocolate, coating about three-fourths of each stick with chocolate. Place in pan. Let stand about 2 minutes or until chocolate is partially 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.

Yield: 16 candy canes.

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