Cover a cutting board or cookie sheet in wax paper.
Unwrap candy canes.
Place 12 candy canes in food processor and crush.
Insert one candy cane in each marshmallow to act as a stick and place on prepared sheet.
Place in 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 in chocolate and immediately sprinkle with crushed peppermint.
Place on prepared sheet.
Refrigerate to set.