Tis the season for freezing temperatures and melting chocolate! I am a fan of pretty much chocolate-dipped anything; a solid cocoa coating can do wonders to enhance plain pretzels, and of course, cookies.
The hardest aspect of this recipe is melting the chocolate in a perfectly dry bowl. A single drop of water left over from the dishwasher can (I kid you not) cause your chocolate to ‘seize’ and become totally worthless.
First, make the wafers, and allow them to cool completely.
Line two baking sheets (not the ones you used for the cookies, duh) with wax paper.
Place your melting chocolate (you can use wafers but I prefer bars) in a microwave-safe bowl. Melt the chocolate in the microwaves in 30-second intervals and remove when chocolate is just transitioning from solid to liquid form. Stir vigorously.
Dip wafers halfway into chocolate. Leave plain or sprinkle with additional chopped candy bars. Set on baking sheets to allow chocolate to re-harden.