Dip these Christmas standbys in white chocolate and nonpareils for something extra-sweet. For 50 peppermint sticks, you'll need 8 ounces of white chocolate and 1 1/2 cups of white nonpareils.
Candy Sticks How-To 1. Put the chocolate in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
2. Dip peppermint sticks in chocolate; spoon nonpareils over chocolate. Stand candy, coated end up, in a loaf pan filled with dried beans; refrigerate until set.
3. Package candy in cellophane bags. Cut rectangles out of card stock the width of the bags.
4. Fold them over the tops of the bags; staple shut. Affix labels over staples.