To get started, plug-in your Pizzelle Baker and lightly spray the irons with a quick shot of cooking spray (I use Pam).

While the Pizzelle Baker is heating up, smash two candy canes in a ziplock baggie then transfer the bits of peppermint candy to a small custard dish.

When the iron is hot, use a 1 tablespoon cookie scoop to scoop batter on to the hot pizzelle iron and clamp shut.

Remove wafers from iron and carefully roll them as tight as you can.

After you have baked all your wafers, melt 6 oz of chocolate chips in a double broiler (I used Hershey’s milk chocolate chips).

Dip one end of the wafer into warm chocolate sauce and sprinkle with peppermint bits.

Let cool.  Eat!