Ingredients
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1 (13.5 oz) tin Pepperidge Farm Pirouette Cookies
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1/2 (12 oz) bag semi-sweet chocolate chips
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1/2 (12 oz) bag white chocolate chips
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4 candy canes, crushed
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Assorted sprinkles
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Parchment paper
Steps
1
Place white and milk chocolate chips in separate microwave-safe bowls. Microwave in 30-sec. intervals, until melted, stirring between intervals. Spread work surface with parchment paper and remove Pirouettes from tin.
2
Set bowls of chocolate near parchment paper. Dip the Pirouettes in either dark or white chocolate, then dust with crushed candy canes or sprinkles. When finished with each Pirouette, lay it gently on the parchment paper, so the chocolate can cool and set.
