Ingredients:

• 1 cup unsifted powdered sugar
• 1/2 cup unsalted butter
• 1 tablespoon whole milk
• 1/4 teaspoon peppermint extract
• Red food coloring gel
• 54 chocolate wafer cookies (from 2 [9-oz.] pkg., such as Nabisco Famous Chocolate Wafers)
• 2 (12-oz.) pkg. bittersweet chocolate chips
• 1 tablespoon plus 1 tsp. coconut oil
• Crushed hard peppermint candies

Cooking Instructions:

1. Beat powdered sugar, butter, milk, and peppermint extract with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Using a wooden pick, add 1 small drop of food coloring to mixture. Beat until color is evenly distributed, about 1 minute. Beat in additional food coloring until desired color is reached. Transfer frosting to a piping bag or a ziplock plastic bag with a ½-inch corner snipped off.
2. Arrange half of wafer cookies upside down on a clean work surface. Pipe a 1-inch dollop (about 2 teaspoons) frosting onto each cookie; top with remaining cookies facing right side up. (Reserve any remaining frosting for another use.) Gently press sandwich cookies to push filling almost to outer edges.
3. Place chocolate and coconut oil in a microwavable bowl. Microwave on HIGH until fully melted and smooth, 3 minutes, stopping to stir every 30 seconds. Dip 1 sandwich cookie into melted chocolate mixture using a fork, coating completely and letting excess drip back into bowl. Transfer dipped sandwich cookie to a baking sheet lined with parchment paper, and immediately sprinkle with crushed peppermint candies. Repeat procedure with remaining sandwich cookies, melted chocolate mixture, and crushed candies.
4. Chill dipped sandwich cookies until set, about 30 minutes. Store in an airtight container in refrigerator up to 5 days.