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Chocolate Dipped Candy Cane Shortbread

Chocolate Dipped Candy Cane Shortbread

  • 1 Hour, 10 Minutes
  • 6 People
  • Easy
  • Favorite

Buttery shortbread cookies dipped in chocolate and sprinkled with candy canes for all the best holiday flavors. In partnership with Barefeet in the Kitchen.

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Ingredients

  • 1 box Walkers Shortbread Petticoat Tails, can also be made with Walkers' Mini Christmas Tree Shortbreads or Mini Shortbread Fingers. I especially loved the bite-size mini shortbreads
  • 12 ounces dark or semi-sweet chocolate chips
  • 1 teaspoon refined coconut oil or any light flavored oil
  • 3 small candy canes, crushed
Chocolate Dipped Candy Cane Shortbread

Method

1
Line a baking sheet with parchment paper.
2
Place the chocolate chips and the oil in a medium-size glass bowl. Heat in the microwave for 90 seconds. Stir until smooth.
3
Dip the shortbread in the chocolate and place the coated shortbread on the parchment lined tray.
4
Sprinkle with crushed candy canes.
5
Place in the refrigerator for at least an hour to allow the chocolate to harden.
6
Yield: 12 cookies. Store the finished cookies in an airtight container in the refrigerator for up to a week. Enjoy!

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