Nathans Cook Book

Peppermint-White Chocolate Fudge Mint Chocolate-Dipped Cookies
  • Bring 4 cups marshmellows,2 cups shugar,1 cup heavy cream,4 tablespoons butter and a pinch of salt to a simmer in a large pot over high heat.
  • Cook,stirring,until melted,5 minutes.
  • Remove from the heat and stir in 3 cups white chocolate chips and 2 teaspoons peppermint extract.
  • Pour into an oiled foiled-lined 9-by-13 inch baking dish.
  • Top with crushed candy canes.
  • Let cool;cut into squares.
  • Melt the 1 1/2 chopped mint chocolate in the microwave, stirring every 30 seconds.
  • Dip 12 mint-chocolate sandwitch cookies halfway in the melted chocolate and arrange on a parchment-lined baking sheet.
  • Refrigerate until set, about 30 minutes.