Chocolate Peppermint Cups

5 from 1 vote

Make the holidays extra jolly with these no-bake Chocolate Peppermint Cups. Layers of melted milk and white chocolate are topped with crushed candy canes before being chilled and enjoyed. Give them away as edible Christmas gifts or serve as an after-dinner treat!

Prep Time25

Course: Dessert

Cuisine: American

Keyword: Chocolate Peppermint Bark, Chocolate Peppermint Cups, Christmas No-Bake Sweets, Holiday Peppermint Bark, Peppermint Bark

Servings: cups

Author: Silvia

Equipment

Muffin Tin

Ingredients

9 oz milk chocolate chips
9 oz white chocolate chips
4 large candy cane, crushed*
1/2 tbsp coconut oil

Instructions

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. If using double boiler method, stir often until completely melted
Scoop about a tbsp of melted milk chocolate into a pepper or silicone muffin mold. You will need 12 muffin molds. Refrigerate for at least 30 minutes or freeze for 15 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 tbsp 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.

Notes

Storing Instructions

To store: Keep the peppermint cups in an airtight container in the fridge for about 2 weeks or in the freezer for up to 3 months.

You can easily make these weeks in advance before giving them away as gifts. If frozen, transfer them to the fridge 1 day ahead so they’re easier to bite into.

Nutrition