Step 1

Scoop frosting into a small mixing bowl.

Step 2

Add finely crushed candy canes.  Stir until well combined.

Step 3

Spread a thick layer of peppermint filling (about 3/4 of a teaspoon each) on half of the Ritz crackers. Top with remaining Ritz crackers to create cracker sandwiches.

Step 4

In a small deep bowl, melt candy melts (or almond bark coating) and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between).

Step 5

Use a fork to dip each cracker sandwich in the chocolate coating, covering completely, and letting excess coating drip off back into the bowl. Place on a baking sheet lined with wax paper or parchment paper.

Step 6

Sprinkle top with crushed candy canes.

Step 7

Let dipped cracker sandwiches stand to allow coating to set. Or for quicker setting, chill the dipped cracker sandwiches until the chocolate is set, about 15 minutes.

Step 8

Store at room temperature in an airtight container. Or, if you find the chocolate coating to be soft, store in the refrigerator.

Step 9

*I usually use Make 'n Mold chocolate flavored candy wafers, available at most craft stores. Or, Plymouth Pantry brand chocolate flavored almond bark coating, available in the baking aisle of most grocery stores.

Step 10

You should be able to dip 40 cookies in 16-ounces of chocolate. You may want to start with making just 30 cracker sandwiches, just in case your chocolate coats thicker (and therefore, won't quite make it to 40 cookies).

Step 11

One regular-sized candy cane yields about 1 tablespoon crushed.  If using different sized candy canes, adjust accordingly.

Step 12

Chocolate Peppermint Ritz Cookies can be made ahead and frozen. Freeze in a ziploc back or airtight plastic container for up to about 1 month.