1. BREAK rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.

2. COVER baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.

3. REFRIGERATE 30 min. or until chocolate is firm.

4. INSERT one of the reserved peppermint sticks into center of each marshmallow just before serving.

• 2.5 g Total Fat
• 1.5 g Saturated Fat
• 0 mg Cholesterol
• 10 mg Sodium
• 20 g Total Carbohydrate
• 1 g Dietary Fiber
• 14 g Total Sugars
• 1 g Protein