Cover 2 large cookie sheets with waxed paper.
Unwrap and place candy canes or peppermint candies in food storage bag. Crush candy with rolling pin. Place crushed candy in a small deep bowl or measuring cup.
Place one cup of white chocolate chips or candy melts in heat-proof measuring cup. A smaller, deeper cup gives best results.
Microwave chocolate chips or candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. DO NOT over-heat chocolate.
Add 5 to 7 drops peppermint candy flavoring to each cup of chocolate, and stir thoroughly to mix. To thin chocolate, add 1 teaspoon solid shortening per cup of chocolate chips. Stir gently.
Dip plastic spoons in melted chocolate to cover the bowl of the spoon. Remove excess chocolate by tapping tip gently against the side of the measuring cup. If chocolate thickens, return to the microwave for 30 seconds at 50% power, stir gently.
Immediately press spoon into crushed candy to coat, holding the spoon at a diagonal. Place on cookie sheet and cool.
Repeat with second cup of chocolate chips or candy melts.
Place 1/4 cup of red candy melts inside a plastic food storage bag. Place bag in heat-proof glass measuring cup, and microwave for 30 seconds at 50% power. Use hands to gently mix melts from outside the bag. Continue microwaving until candy melts are completely melted.
Using scissors, make a tiny snip at a corner of the food storage bag. Gently squeeze ribbons of candy melt out of the bag, moving in a diagonal motion over the bowl of each spoon.
Cool thoroughly before wrapping individually.
Makes 40 chocolate coffee spoons.