Follow our instructions for best results!
Melt milk chocolate in microwave or a double boiler until creamy and smooth. If microwaving be sure to pause and stir every 15 seconds until completely melted.
Scoop about a tablespoon of melted milk chocolate into a pepper or silicone muffin mold.. Refrigerate for at least 30 minutes.
Repeat step one to melt the white chocolate, but this time add coconut oil. White chocolate tend to dry out fast so the coconut oil will prevent it from hardening too soon.
Repeat step two and scoop up a tablespoon of white chocolate on top of milk chocolate. Imediatelly add crushed peppermint or sprinkles. Refrigerate for at least 30 minutes or freeze for 15 minutes.
Slow Cooker Turkey Chili