This, my friends, is one of my all time favorite holiday goodies. There’s something about the soft minty flavored dark chocolate ganache topped with crunchy bits of candy cane nestled in white chocolate. I mean, seriously, does it get much better? I think Santa would approve. The recipe is super easy to make and these babies will disappear in a snap!
Peppermint Bark Cups
10 ounces dark chocolate chips
7 tbsp whipping cream
1 tsp peppermint extract
10 ounces white chocolate chips
6 candy canes, crushed into small bits (rolling pin and ziploc bag will help tremendously)
- Place miniature paper liners on rimmed baking sheet. Set aside.
- Heat a small saucepan with 1 inch of water over medium-low heat. Add the dark chocolate chips, whipping cream & peppermint extract to a small metal bowl and place over the simmering water. Allow to heat until the chips start to melt without stirring. Once the chips look melted, remove the bowl from the pan and stir with a rubber spatula until combined. Using a small hinged scoop, fill small paper baking liners half full with the dark chocolate mixture. Place the baking sheet in the refrigerator for 20-30 minutes to set the chocolate.
- Heat the saucepan of water over medium-low heat again and add the white chocolate chips to a clean metal bowl and place over the simmering water. Allow to melt without stirring. Once the chips look melted and soft, remove the bowl from the pan and stir with a rubber spatula until smooth. Using the small hinged scoop, top each of the dark chocolate cups with the white chocolate and sprinkle with the crushed candy canes. Allow to set in the refrigerator for 20 minutes.