Chocolate Peppermint Crunch Cookies - cooking recipe

Ingredients

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

Preparation

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.