INGREDIENTS
•
1 (16.5 oz) roll refrigerated sugar cookie dough {I used Pillsbury}
•
1 cup Andes Peppermint Crunch Baking Chips
•
16 oz of vanilla flavored candy coating {I used CandiQuik} OR
•
2 cups white chocolate chips
•
1 1/2 cups White Chocolate Peppermint M&Ms
•
1/2 cup crushed candy cane