These crisps are low in fat and calories and have a great cheese flavor. I always feel good about eating them with their addition of soy. Very tasty!!!

15 Candy Cane Joe-Joe’s Cookies, chilled 1 - 6.3 oz. box chocolate mint candy canes (12 canes) or 12 regular size red and white peppermint candy canes 1 - 12 oz. bag semi-sweet chocolate chips 1 1/2 cups vanilla candy melts 1 1/2 tsp. peppermint extract, divided Cut cookies in to chunks. Set aside and bring to room temperature. Unwrap candy canes, place in a gallon plastic zip bag and crush. Sift crushed canes through a colander into a bowl to separate larger pieces from fine crumbs. Set aside. Prepare a 10” x 15” sheet pan by covering with aluminum foil and spraying with non-stick spray. Place white candy melts in a heat safe bowl. Add 1/2 tsp. peppermint extract to candy melts and melt in microwave or over double boiler until smooth. Stir in fine candy cane crumbs. Place chocolate chips in a heat safe bowl. Add 1 tsp. peppermint extract to chocolate chips. Melt in microwave or over double boiler until smooth. Fold in cookie chunks . Drop large spoonfuls of chocolate mixture on prepared pan, smoothing with a spatula so cookies are in one layer (not clumps). Drizzle white mixture over chocolate. Swirl with a skewer or chopstick. Sprinkle chopped candy cane pieces over all. Chill until firm. Cut into 2 inch pieces. Makes approximately 36 pieces.