Chocolate Peppermint Crunch Cookies

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READY IN: 20mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package chocolate wafer cookies
  • 1
    (12 ounce) package almond bark
  • 1
    cup peppermint candies or 1 cup candy cane, crushed
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DIRECTIONS

  • Using a double boiler melt the almond bark.
  • Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
  • Dip the top of each wafer cookie into the almond bark or white chocolate.
  • Immediately dip the top of the cookie into the crushed candies.
  • Place the cookie on a waxed paper lined baking sheet. Allow to set.
  • Store in an air-tight container for several days.
  • *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.
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