Ingredients:

• 2 boxes vanilla wafer cookies
• 1 cup heavy whipping cream
• 1 pkg.  semisweet chocolate chips, divided
• 1 pkg. (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips,   divided (reserve 1 c., finely chopped for decorating)

Method:

Put ½ package of chocolate chips and ½ package of Andes Baking Chips in a medium heatproof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1-2 minutes. Pour ½ of the hot cream over the candy mixture and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is smooth and homogenous. Cool the mixture in the refrigerator for 1 hour.

Finely chop the remaining baking chips and set aside.

Sort wafer cookies. Retain an even number to create sandwich cookies.

Remove the bowl of chocolate mixture from the refrigerator and let it stand at room temperature for 1-2 minutes. Using a ¼ teaspoon, scoop out small amount and place it in the center of the bottom side of 1 wafer. Take a second wafer (bottom sides together), gently press the filling between the cookies but not past the edge. Once sandwich bites are made return to the refrigerator for 15 minutes to set. Melt remaining chocolate chips in a microwave safe container. Microwave on high for 15 second intervals until candies are melted; stir until smooth. Do not over heat.  Take sandwich cookies from refrigerator and dip one side into the chocolate, gently shake off excess and turn right side up and place on rack. Sprinkle desired amount of baking chips on cookies while chocolate is still warm. Let cookies set until dry. Store in an airtight container and refrigerate until ready to serve.

Yield:

Makes about 6 dozen