This recipe as written provides instructions for using tempered chocolate. If you don't have a chocolate thermometer or don't have the time to temper chocolate, you can either use regular melted chocolate and store the cookies in the refrigerator, or use chocolate candy coating.
Yield: 24 cookies
- 8 large candy canes (to yield 1/2 cup crushed)
- 1 lb semi-sweet chocolate (not chips)
- 24 mint-flavored chocolate sandwich cookies, like Oreo brand
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces but are not yet dust. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire. Cover a baking sheet with foil or waxed paper and set aside for a moment.
2. Chop three-quarters of the chocolate into small pieces, and leave the remaining quarter in one large piece. Place the chopped chocolate in a medium microwave-safe bowl and microwave until melted.
3. Insert a chocolate thermometer and add the remaining unchopped, unmelted chocolate to the bowl. Stir the chocolate frequently, letting the heat of the chocolate gradually melt the block of chocolate. Continue to stir the chocolate until it reads 90 degrees F on the thermometer.
4. Test the temper of the chocolate by smearing a streak of chocolate on a piece of parchment or waxed paper. Properly tempered chocolate will be set and shiny in 5 minutes at cool room temperature. If the chocolate does not set, continue to stir and let it drop a few more degrees, then test again to make sure it's in temper. If part of your chocolate block remains unmelted, remove it from the bowl of chocolate now.
5. Using forks or dipping tools, dip a mint cookie in the chocolate until it's coated completely. Remove it from the chocolate and let the excess drip back into the bowl, then place it on the prepared baking sheet. While the chocolate is still wet, sprinkle the top with a generous pinch of crushed candy canes.
6. Continue to dip the cookies until all of them are covered in chocolate and topped with crushed candy canes.
7. Let the cookies sit at room temperature until the chocolate is completely set, about 15 minutes.
8. Minty Chocolate-Covered Cookies can be stored in an airtight container or bag at room temperature for up to a month.