Cover a cutting board or cookie sheet in wax paper and unwrap the candy canes.

Place 12 of the candy canes in a food processor and crush.

Insert one candy cane into the center of each marshmallow to act as a stick and place on prepared sheet. Place in the freezer for 15 minutes.

Melt chocolate by microwaving for 45 seconds and stirring. If not complete, alternate heating for 15 seconds and stirring until smooth.

Dip each marshmallow half way into the melted chocolate and immediately sprinkle with crushed peppermint.

Place on prepared sheet and refrigerate to set.