1 cup rolled oats
1/2 cup all-purpose flour
1 teaspoon salt
1 cup butter, softened
2/3 cup crushed peanut butter
1 cup semisweet chocolate chips
1/2 cup crushed cookie sheets
1 (12 ounce) jar caramel ice cream topping
75 chocolate candy canes
Preheat the cookie sheet by melting the margarine or margarine in a large bowl. Do not let it cool completely.
In a medium bowl combine the flour, salt, and salt; stir just enough to combine. On a lightly floured surface roll out the dough to 1/4 inch in thickness and cut into circles 9 inches apart. Cut circles into 1/8 inch slices using a glass or cookie cutter. Roll the almonds into 2 inch pieces; press cookies 1/2 inch apart onto the prepared cookie sheet.
Bake for 16 to 20 minutes in the preheated oven, until lightly browned. Cool slightly before removing from cookie sheets from the baking sheets. In a small bowl, combine the peanut butter and chocolate chips. Cut 8 pieces from each candy with a knife, arrange them crosswise on the prepared cookie sheets, and press to coat. Chill 15 minutes before removing from the baking sheets.
In a small bowl, beat the egg whites until soft peaks form. In another small bowl, beat the peanut butter and chocolate chips together. Stir the egg whites together, then fold in the remaining candy pieces. Keep refrigerated until ready to use as whipped cream for ice creams.
To assemble cookies remove the wax paper from the wrapping and pat the finished cookies dry before re-wrapping. Spoon each cookie partially coated with whipped cream, using a long spoon to make sure that each cookie reaches the long side. Keep refrigerated until ready to use as whipped cream for ice cream.