One box of Nabisco Famous Wafer cookies (or another thin crisp chocolate cookie)
12 oz white bark coating
¼ tsp oil-based peppermint extract
About 10 peppermint candies, or candy canes, crushed
Cut the white bark coating into small pieces and put in a microwave-safe bowl. Microwave for 1 minute, then remove the bowl and stir. If the chocolate hasn’t melted, microwave again in 15-second bursts, stirring in between.
When the chocolate is completely melted, stir in the extract. Dip the cookies, one at a time, face down into the chocolate. Use a fork to gently flip it over and completely coat it. Lift the cookie out with the fork and tap off any excess coating. Place on waxed or parchment paper. Immediately sprinkle with crushed peppermint while the chocolate is wet.
Note: Be gentle when dipping the cookies. They are very fragile. Allow the cookies to firm up before stacking or packaging. Crush the peppermint just before you want to use it, as it sits it has a tendency to get sticky. Recipe and photo courtesy of theviewfromgreatisland.com.