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