Peppermint Bark Cups Recipe
Easy Peppermint Bark Cups with chocolate truffle base, white chocolate top, and crushed candy canes.
Servings 24 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.
Notes
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
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 24mg | Potassium: 113mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 0.2mg
