Description
Delight in these festive Peppermint Bark Cups, combining creamy melted milk and white chocolates infused with refreshing peppermint extract and crunchy candy cane pieces. These easy-to-make treats are perfect for holiday gatherings or as a sweet homemade gift, requiring no baking and ready in just 20 minutes.
Ingredients
Scale
Milk Chocolate Layer
- 1 (11.5 oz) bag Ghirardelli Milk Chocolate Chips
White Chocolate Peppermint Layer
- 1 (11 oz) bag Ghirardelli White Chocolate Chips
- 1/4-1/2 tsp Peppermint Extract
- 1/3 cup Candy Cane Crunch
- Additional Candy Cane Crunch for topping
Instructions
- Prepare the Pan: Line a muffin pan with cupcake liners to ensure easy removal of the peppermint bark cups once they are set.
- Melt Milk Chocolate: Place the milk chocolate chips in a microwave-safe bowl. Heat in 30 second intervals, stirring well between each, until the chocolate is fully melted and smooth.
- Create Milk Chocolate Base: Evenly divide the melted milk chocolate among the cupcake liners, filling each about halfway. Allow the chocolate to set for a few minutes to firm up slightly.
- Melt White Chocolate: In a separate microwave-safe bowl, melt the white chocolate chips using the same 30 second interval method, stirring until smooth.
- Add Peppermint Flavor and Crunch: Stir the peppermint extract and candy cane crunch into the melted white chocolate. Taste, and add more peppermint extract if a stronger flavor is desired.
- Assemble the Bark Cups: Evenly pour the white chocolate mixture over the set milk chocolate layers in each cup. Sprinkle extra candy cane crunch on top for garnish.
- Set to Harden: Let the peppermint bark cups sit at room temperature or in the refrigerator until fully hardened and ready to serve.
Notes
- For a smoother melting process, avoid overheating chocolate to prevent scorching.
- Adjust the peppermint extract amount based on your flavor preference; start with 1/4 teaspoon and add more gradually.
- Use high-quality chocolate chips for the best taste and texture.
- Store finished peppermint bark cups in an airtight container at room temperature or refrigerated for up to one week.
- To speed up setting, you can refrigerate the cups after assembly for about 15-20 minutes.
