Peppermint Bark Cups
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Peppermint Bark Cups give you a simple grab-and-go holiday treat. You get a smooth chocolate truffle base topped with sweet white chocolate and crushed candy canes. They set up in mini muffin papers, so each cup stays neat and easy to serve. They work for gifting, cookie trays, or last minute party sweets.
The layers balance rich chocolate with bright peppermint. The texture stays crisp on top and creamy on the bottom. You assemble them in stages, which helps you control thickness and flavor. The small size makes portioning simple and keeps each bite satisfying.
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Heather’s Notes
- Layers stay clean and defined
- Prep uses one saucepan and a bowl
- Mini cups travel well and stack without sticking
- Candy cane topping adds color and crunch
- Flavor fits holiday dessert boards
Ingredients you’ll need to make peppermint bark cups
- Dark chocolate chips
- Whipping cream
- Peppermint extract
- White chocolate chips
- Candy cane pieces
Subs & Variations
- Use dark chocolate for a bolder base.
- Swap vanilla for peppermint extract if you want a milder flavor.
- Use crushed peppermint candies instead of candy canes.
- Add a pinch of espresso powder to the chocolate layer to deepen flavor.
- Top with festive sprinkles if you prefer a no mint version.
How to Make Peppermint Bark Cups
- Line a rimmed baking sheet with mini muffin papers. Set aside.
- Melt dark chocolate chips, whipping cream & peppermint extract in a small metal bowl and place over simmering water and stir with a rubber spatula until combined.
- Using a small hinged scoop, fill paper baking liners half full. Refrigerator for 20-30 minutes to set the chocolate.
- Melt the white chocolate chips in a metal or glass bowl over simmering water. Don’t stir. 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.
Tips for Storing
- Store in an airtight container
- Keep layers from smudging by placing parchment between stacks
- Refrigerate up to two weeks
- Freeze for longer storage and thaw in the refrigerator
- Keep away from strong odors because chocolate absorbs flavor
Related Recipes
- The Best Peppermint Bark
- Dark Chocolate Chile Truffles
- Triple Chocolate Truffles
- Chocolate Creamy Cookies
- Pumpkin Spiced Cookies
- Eggnog Bourbon Balls
Peppermint Bark Cups
Ingredients
- 10 oz dark chocolate chips, or semi-sweet
- 7 tbsp whipping cream
- 1 tsp peppermint extract, not oil
- 10 oz white chocolate chips
- 6 regular candy canes, crushed into small bits (with a rolling pin and ziploc bag)
Instructions
- Line a rimmed baking sheet with mini muffin papers. Set aside.
- Melt 10 oz dark chocolate chips, 7 tbsp whipping cream, & 1 tsp peppermint extract in a small metal bowl and place over simmering water and stir with a rubber spatula until combined.
- Using a small hinged scoop, fill paper baking liners half full. Refrigerator for 20-30 minutes to set the chocolate.
- Melt the 10 oz white chocolate chips in a metal or glass bowl over simmering water. Don't stir. 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 (6 regular candy canes crushed). Allow to set in the refrigerator for 20 minutes.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Fantastic recipe! I make these for family at the holidays and my 12 year old daughter has now started requesting I make them for class parties.
I really love this recipe and hope you will too!
Found this recipe on pintrest. Made it in the microwave, and put the mixes into zip top baggies. Mixed them in the bags. Clipped the corner and piped the mix into the cups. When I was done the mess went into trash with very little clean up. Came out beautifully.
These were very tasty and a big hit for my work party. The only comment I have is that the differences in texture from the white to dark chocolate makes them a little hard to eat. If I make them again, I think I would add a little cream to the white chocolate as well to make it a little softer–like the dark layer. That way you could bite into them without it being SOOO hard.
Hey, these look divine! I found your recipe on pinterest but on another site with your name cropped out! I thought you should know as they don’t even link to you or give you credit. Not cool! http://recipestcookbook.com/peppermint-bark-cups/
I guess I am the only one with this question, I am confused about the whipping cream. Do I whip the heavy cream and then add it, or just add it as heavy cream?
It’s added to the chocolate which makes the chocolate truffle-like. Smooth and soft. Hope that helps.
How long will these last in the fridge before serving? I am hoping to make them a few days ahead of Christmas time
Has anyone tried freezing them?
They will totally last. Cover tightly or put in a sealed container. Warning: once you eat one you won’t be able to stop! 😉 enjoy!!!
Do you have an approximate yield per recipe? I’m making these for a holiday treat exchange and need to know how many recipes to make to get the approprate amount. Thanks!
Hi Liz – so sorry for the delay in responding. I am going to have to guess as this recipe was from over a year ago. I am recalling that it made 2 dozen. Hope that’s helpful. They are addictive!!
what do you mean by a hinged scoop?
like the old time ice cream scoops where you push the lever to release the ice cream. They make them smaller that work great for measuring cupcake batter, cooking batter or for these peppermint bark cups. Hope that helps.
This is such a wonderful recipe! They taste amazinggg 🙂 I also have had trouble with the dark chocolate bottom setting. I’m leaving them in the fridge overnight and hopefully in the morning the bottoms will have set, if not I will toss them in the freezer for just a bit. I think one issue might be different refridgerators and their different temperatures and how much you open and close them… could make a difference?
I know my whole family has been in and out of the fridge with all of our other holiday cooking and whatnot. Dunno if it matters, but it might!
Thanks for an awesome treat! 🙂
Happy Christmas!!
My dark chocolate seemed very oily. Is that normal?
I am going to give these away as gifts for Christmas. Do you think they would be okay out of the fridge for a bit once they are made? I will be putting them in goodie boxes. Thanks!!
Do you store them in the fridge or at room temp?
Yes, fridge…until you want to serve then let them come to room temp a bit. The white chocolate is harder than the dark. You might want to add a bit of white choc to the bottoms, then the dark then the rest of the white. Some feedback from others who’ve made them. Hope you enjoy them! Happy Holidays!
I made these today and they were soooo simple 🙂 I used Chocolate and Vanilla Almond Bark instead of chips and they turned out great! I can not wait to take them to work tomorrow. I tagged you in my pinterest post of mine. Thank you, Merry Christmas!!
Yay…so glad you enjoyed them. I am still sneaking one (or 2) a day. Merry Christmas to you too!!
Mine came out soft on the bottom and hard on the top Im going to freeze them next time I make a batch. but everyone at work loved them!!! I kept them in the fridge over night so only exposure to warmer temps was my car heater on the drive 🙂 but thanks again!! sometimes it takes a few times to get just right. I melted the chocolate on the stovetop
Do you think you could melt the cholcolate in the microwave?
Yes, I think you can definitely do that. Just go slow and not too high on the micro temp. Enjoy!!! 🙂
Ok, I made these and they are delicious but the dark chocolate is gooey and the white is set hard. Did I do something wrong?
Oh no Sara! You did 10 ounces chocolate + 7 tablespoons cream + 1 teaspoon peppermint? I have been making them for years, but the chocolate never comes out gooey. It should be soft like a truffle, but not gooey. 🙁
Gooey was the wrong word, it is soft. Was I supposed to add the cream and extract to the white chocolate too? It seems odd that the bottom is soft and the top is hard.
I did mine in the microwave too and the dark chocolate came out really soft and the white chocolate hard. I had to leave them in the refrigerator over night to get the dark chocolate to set, and even then it was much softer than the white. They still tasted awesome! Next time i will melt the chocolate on the stove. 🙂
Glad you still enjoyed them Laura. See the recipe here for an alternate way to make them in the future. I have never made them by melting the choc in the micro, so I’m not sure if that changed the consistency for you and Sara. 🙁 Sorry about that.
Its supposed to be like the inside of a truffle. Typically I make them with a layer of white chocolate on the bottom, then the dark choc and a layer on top of white choc. See the recipe here I wonder if the nuker made the chocolate texture different? You can see in the photo that mine are soft, but not too soft and I photographed them shortly after making them. Maybe next time, try a thin layer of white chocolate on the bottom first. No to adding the cream/extract to the white choc.
These make me feel like Christmas!
They taste like Christmas too. 🙂 xo and happy holidays!
Looks Yummy & Beautiful Heather. So festive for the holidays. FYI-They make Andes peppermint pieces (Red & White) during the holiday so I bought those to try instead of the crushed candy canes. Happy Holidays to you too!!
Thank you Priscilla! I love those Andes pieces. so addicting!!
Oh baby! Forget Santa, I want these. They are so dangerous. I could eat like 100 of these!!!
Great recipe! How many cups does one recipe make??
hi Laura. about 2 dozen. my recipe plugin wasnt working yesterday and i,forgot all about yield. 🙂
Thanks. I think I’ll use them for my cookie exchange.
These would be so pretty to take to a Christmas party and I’m sure they’d be a hit! I’ll be pinning them to my Christmas board. 🙂
love– love mint and chocolate together!
These are so cute! I can’t wait to put them on my dessert table on Christmas. Could you please tell me how many this recipe will make? Thank you!
about 2 dozen …you may want to,double it. 🙂
What a fun holiday treat. I am a fool for mint and chocolate!
One of my faves! Love the cup version!
I love these, Heather! So cute and festive!
Thanks Katrina!! Thank you for commenting and Happy Holidays!! xo 🙂