Maud Borup Peppermint Crunch Cookies

• 1 (9 ounce) box dark chocolate wafers
• 1 (18 ounce) package white chocolate chips
• 10 peppermint candy canes, crushed

1. Pick through the wafers and take out any damaged cookies.
2. Dust the cookie crumbs off with a pastry brush.
3. You want a clean cookie for dipping.
4. Melt the white chocolate chips in a bowl over a pan of hot water, being careful not to let any of the water get into the chocolate.
5. Stir the chocolate until smooth and creamy.
6. Keep the bowl of chocolate over the pan that you used to melt the chocolate in to keep it of dipping consistancy.
7. Dip each of the chocolate wafers into the white chocolate.
8. Carefully remove the cookie with a fork, letting the excess drip back into the bowl, and place the cookie flat-side down onto a parchment lined cookie sheet.
9. If desired, with a spoon, lightly drizzle more chocolate over the top of the cookie for a thicker layer.
10. Immediately sprinkle the crushed peppermint candies over the top and press lightly to get them to adhere.
11. Let the cookies air dry.
12. Keep in an airtight container.
13. Enjoy!

chocolate wafers, white chocolate chips, canes

Taken from www.food.com/recipe/maud-borup-peppermint-crunch-cookies-404690 (may not work)