Lay out a large sheet of parchment paper onto the counter. Place the salted caramel wafers into a microwave-safe bowl.
Melt the candy melts using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the melts are fluid.
You can add paramount crystals to the melted salted caramel wafers if it isn't fluid enough for easy dipping.
Drop the sandwich cookie into the melted candy. Using a dipping fork, push the cookie into the candy to completely immerse the cookie. Lift the cookie out and tap the dipping fork against the bowl to allow excess candy drip off, then place the cookie on the parchment.
Immediately place a chocolate transfer sheet, textured side down, on top of the warm candy dipped cookie. Or allow the cookie to set completely and pipe on the gingerbread face using melted white, dark, and pink chocolate piped from a tipless bag.
After 20 minutes, remove the transfer sheet.
Dipped sandwich cookies can be kept at room temperature for several weeks. You can also make the dipped cookies up to 4 months ahead of time if you freeze the cookies. For best results, place the candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box.