Candied Vanilla Sugar Wafers

Candied Sugar Wafers:

1 pkg. (24 oz.) Vanilla Almond Bark

48 mini marshmallows

2 tsp. blue sugar crystals

2 tsp. pink sugar crystals

green and yellow food coloring

1 pkg. (11 oz.) Vanilla Sugar Wafers

Melt almond bark according to package directions. I like to melt mine in an oven-safe bowl over a simmering pot of water (do not let water touch the base of the bowl).

While the almond bark melts, make marshmallow flower petals. Cut each in half at a diagonal. Dip the cut side into sugar crystals, making equal amount of blue and pink flower petals.

Once almond bark has melted, remove 3 tablespoons and place in a small microwaveable bowl. Set aside. Add enough green food coloring to the remaining almond bark in the bowl to obtain desired shade. Stir until well blended and smooth.

Line a large baking sheet with parchment paper. Set aside. Working one at a time, dip and coat sugar wafer into melted almond bark. Remove with a fork, allowing excess almond bark to drip back into bowl. Place cookie on parchment-lined baking sheet. Place three marshmallow flower petals in the center to form a flower. Repeat dipping wafers and adding flower petals until almond bark or wafers are gone.

Microwave the reserved almond bark for about 10 seconds or until melted. Add and blend a couple drops (or more) of yellow food coloring to obtain desired color. Place almond bark in the corner a small zip lock bag and twist closed. Cut about 1/4" off the tip of the corner. Pipe a small drop in the center of each flower. Optional, shave off excess dripping on the cookies with a sharp knife. Makes about 32 cookies.

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