114.3 oz. package Oreo cookies(regular or double-stuffed)
4 cups semisweet chocolate chips
1 teaspoon peppermint extract
2 Tablespoons vegetable oil
10-12 candy canes, crushed
Line a large baking sheet with wax paper or parchment paper; set aside.
In a medium heatproof bowl, microwave chocolate chips until melted, about 1-1/2 minutes on high. Stir until smooth. Stir in peppermint extract. Stir in vegetable oil to thin chocolate (this makes for easier dipping).
Dip one cookie at a time into the chocolate, coating completely. Lift out cookie with a fork and shake gently side-to-side to remove excess chocolate. Lay cookie on prepared baking sheet and immediately sprinkle with crushed candy canes. Repeat.
Place tray in your refrigerator to harden chocolate. Store in an airtight container.
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