2 candy canes or 8-10 peppermint hard candies (about 1/4 cup crushed)
1/4 cup white or semi-sweet chocolate morsels
10-12 mini foil-wrapped peppermint patties, unwrapped
Instructions
1. Preheat oven to 375 F. Line Large Sheet Pan
with a 10-in. sheet of parchment paper. Combine
chocolate morsels and butter in Classic Batter
Bowl. Microwave on High 40-60 seconds or until
smooth, stirring about each 20-second interval.
Add sugar and egg to batter bowl; mix until well
blended. Add flour; mix just until flour is
incorporated. Using Small Scoop, drop 20 level
scoops of batter, 1 in. apart, onto pan. Bake 9-
11 minutes or until edges are set. (Do not over
bake)
2. Meanwhile, place candy canes into resealable
plastic bag; crush using flat side of Meat
Tenderizer and set aside. Place white chocolate
morsels into Small Micro-Cooker; microwave,
uncovered, on High 30-60 seconds or until melted
and smooth, stirring once. Set aside.
3. Remove sheet pan from oven to Stackagle Cooling
Rack. Immediately turn over half of the cookies;
top with peppermint patties and remaining cookies
to form 10 sandwiches. Drizzle chocolate over
cookies and immediately sprinle with crushed
candies. Transfer to platter. Line pan with
additional parchment and scoop with remaining
batter. Bake 9-10 minutes. Assemble as directed
above.
IF substituting the Large Bar Pan, line pan with
Parchment Paper. Bake Cookies 14016 minutes or
until edges are set.
Originally Submitted
3/25/2012
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