Candied Vanilla Sugar Wafers

Melt almond bark according to package directions. I like to melt mine in an oven-safe bowl set over a simmering pot of water (do not let water touch the base of the bowl).

While almond bark melts, make the marshmallow flower petals. Cut each marshmallow in half on a diagonal. Dip the cut side into sugar crystals, making equal amount of blue and pink flower petals. Set them aside.

Once the almond bark has melted, remove 3 tablespoons and place in a small microwaveable bowl. Set aside. Add enough green food coloring to the remaining almond bark in the bowl to obtain desired shade. Stir until well blended and smooth.

Line a large baking sheet with parchment paper. Set aside. Working one at a time, dip and coat each sugar wafer into melted almond bark. Remove with a fork, allowing excess almond bark to drip back into bowl. Place cookies on a parchment-lined baking sheet. Place three marshmallow flower petals in the center to form a flower. Repeat dipping wafers and adding flower petals until almond bark or wafers are gone.

Microwave the reserved almond bark for about 10 seconds or until melted. Add and blend a couple drops (or more) of yellow food coloring to obtain desired color. Place almond bark in the corner a small zip lock bag and twist closed. Cut about 1/4″ off the tip of the corner. Pipe a small drop in the center of each flower. Optional, shave off excess dripping on the cookies with a sharp knife.