Peppermint Cookie Candies
makes 3 dozen
12.75 ounces dark chocolate
6 teaspoons vegetable shortening, divided
5 peppermint cream-filled chocolate sandwich cookies (I use Trader Joe's Jo-Jos), crushed
2 (4.67 ounce) packages Andes Peppermint candies
1/4 cup crushed candy canes
In a microwave-safe bowl, melt the dark chocolate and 4 teaspoons of the shortening; stir until smooth. Fill 3 dozen foil mini muffin liners evenly with the melted chocolate mixture, about 1 1/4 teaspoons per liner. Sprinkle the cookie crumbs evenly over the chocolate, about 1/4 teaspoon per liner.
In a separate bowl, melt the peppermint candies with the remaining 2 teaspoons of shortening. Pour over cookie crumbs, about 1 teaspoon per liner. Sprinkle the tops with the crushed candy canes. Allow the candies to set. Store in an airtight container for up to one week.
Printed from thegalleygourmet.net