No-Bake Chocolate Peppermint Cookies

1. 1

   Line a cookie sheet with parchment or wax paper. Set aside.

2. 2

   Place the candy canes or peppermint mints into a zip top bag. Using a rolling pin or heavy skillet, crush the candies. Remove the candies from the bag into a bowl and set aside.

3. 3

   Fill a sauce pot with a few inches of water. Place the pot onto the stovetop and bring to a simmer. Put 3/4 of the chocolate into a large glass bowl and place the bowl over top of the simmering pot of water to create a double boiler. Stir with a rubber spatula until the chocolate is completely melted. Once smooth, remove the bowl from the heat. Add the rest of the chocolate and the peppermint extract and stir until fully melted. (Adding in the last 1/4 of the chocolate will prevent the chocolate from getting too hot.)

4. 4

   Using a fork, dip the butter crackers, one at a time into the chocolate, shaking off any excess. Place the chocolate dipped racker onto the parchment lined sheet tray and sprinkle the top with the crushed candy. Repeat with remaining crackers.

5. 5

   Let the chocolate set at room temperature. Once dry, store in an airtight container in a cool, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.