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.