Start by melting the green chocolate in a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring after each, until it’s fully melted and smooth. Be careful not to overheat the chocolate. Once melted, place the green chocolate into a pastry bag, and cut off the very tip to create a small opening for piping.

Next, line a baking sheet with parchment paper. Using the green chocolate in your pastry bag, pipe three hearts that connect in the middle, then extend a small stem from the bottom to create a shamrock shape. Repeat this process to make as many shamrocks as you’d like. Let the shamrocks set and dry on the parchment paper. This may take a few minutes, depending on the thickness of your chocolate.

Now it’s time to melt the white chocolate. Just like with the green chocolate, microwave the white chocolate in 30-second intervals, stirring each time until fully melted and smooth. Once melted, you’ll be ready to dip the wafer cookies.

Using a spoon, take a vanilla wafer cookie and dip about three-quarters of it into the melted white chocolate. Shake off any excess white chocolate and carefully place the dipped cookie on the parchment-lined baking sheet. This step ensures the cookie will have a nice, smooth chocolate coating while leaving the top part of the cookie crisp.

Once your cookies are dipped and placed on the parchment paper, it’s time to get creative! Gently place one of the green chocolate shamrocks you piped earlier onto the top of each cookie, pressing it gently into the chocolate so it sticks. Then, sprinkle some festive St. Patrick’s Day sprinkles over the chocolate, adding extra color and fun to your dipped cookies.

Let the cookies sit on the baking sheet for 10-15 minutes to allow the chocolate to set and harden. You can place them in the fridge for a faster drying process if desired. Once the white chocolate has firmed up, your St. Patrick’s Day cookies are ready to serve and enjoy!