Chocolate Covered Candy Canes

[Photographs and original illustrations: Cakespy]

Coating your candy canes in a rich robe of chocolate raises the bar for the classic holiday sweet, imparting both a delicious flavor contrast and adding a festive visual appeal. They're a sweet party favor, an easy way to make your hot chocolate more awesome, and--bonus--they're really easy and quick to prepare.

Chocolate Covered Candy Canes

About This Recipe

Yield:makes 12 candy canes
Active time:15 minutes
Total time:45 minutes
Special equipment:Double boiler, jelly roll pan or large cookie sheet, parchment or waxed paper
This recipe appears in: Cakespy: Chocolate Covered Candy Canes


  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons vegetable shortening
  • 12 candy canes (about 6 inches long)
  • Sprinkles (optional)


  1. 1

    Line a jelly roll pan or large cookie sheet with waxed paper or parchment paper.

  2. 2

    In a double boiler or saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.

  3. 3

    Tip saucepan so chocolate runs to one side. Dip one candy cane at a time into the chocolate, coating about 3/4 of the cane. Place on waxed paper in the prepared pan or cookie sheet. Note: If your cane breaks at the curve, don't worry; just spoon out the broken piece and "fit" them together on the parchment sheet--the chocolate will help them stick together. Let stand about 2 minutes or until chocolate is partially dry.

  4. 4

    Sprinkle the freshly dipped canes with sprinkles or small candies (I used a Christmas-y red and green mix). Let cool until the chocolate has hardened. Store for up to 2 weeks.

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