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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.

Submitted on 12/17/2007 by orphanannie

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