Description
These peppermint bark cups are festive, easy, and no-bake! A fun holiday treat with layers of chocolate and crushed candy cane.
Ingredients
Units
Scale
- 10 ounces milk chocolate chips
- 8 ounces white baking chocolate (not white chocolate chips)
- 1/3 cup crushed candy canes
- 12 cupcake liners
Instructions
- Place cupcake liners onto a baking sheet.
- Add the milk chocolate chips to a microwave safe bowl. Heat for 20 second increments, stirring well in between, until melted.
- Divide the chocolate between the cupcake liners and smooth out evenly.
- Next, melt the baking chocolate by microwaving for 20 second increments, stirring well in between, until melted and smooth.
- Add the white chocolate to a piping bag or a plastic storage bag and snip off just the tip.
- Drizzle the white chocolate evenly over top of the chocolate to form a thin layer. This helps it not displace the chocolate underneath.
- Use the back of a spoon to gently smooth the white chocolate. Sprinkle each cup as you go with crushed candy canes.
- You’ll likely have some extra white chocolate you can discard.
- Allow the cups to set for 4 hours, or overnight.
- Prep Time: 15
- Chill Time: 4 hours
- Category: Dessert
- Method: Assembly
- Cuisine: American