Follow our instructions for best results!
Scoop about 1/2 tbsp of melted milk chocolate into a pepper or silicone muffin mold. Freeze for 10 minutes.
Add the marshmallow fluff to a pastry bag or ziplock bag. Cut a small opening at the tip of the bag enough that your finger can pass through.
When the milk chocolate is set, add a dollop of marshmallow fluff on top. Freeze for 10 minutes.
Meanwhile, melt the white chocolate in microwave or double boiler, similarly to step one with milk chocolate.
Add a 1/2 tbsp of white chocolate covering all or most of the marshmallow. You can also drizzle instead. Add peppermint sprinkles while the chocolate is still soft. Freeze for 10 minutes to set.