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Chocolate Peppermint Marshmallow Cups

This is a delicious no-bake triple layer FUN treat, perfect for the Holidays! A dollop of fluff marshmallow nestled between a bottom layer of milk chocolate and a top layer of white chocolate, topped of crushed peppermint!
Prep Time15 mins
Freezer Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Holiday Recipe, Marshmallow, No-Bake, Peppermint
Servings: 12 treats
Author: Silvia


  • 9 oz milk chocolate chips
  • 9 oz white chocolate chips
  • 7.5 oz marshmallow fluff
  • 2 tbsp peppermint sprinkles


  • 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 1/2 tbsp of melted milk chocolate into a pepper or silicone muffin mold. You will need 12 muffin molds. 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 (the marshmallow fluff is pretty thick).
  • When the milk chocolate is set, add a dollop of marshmallow fluff on top. To do this simply twist the bag as you release the marshmellow fluff on to the milk chocolate forming a circle nearning the edge of the chocolate cup. Freeze for 10 minutes.
  • Meanwhile, melt the white chocolate in microwave or double boiler, similarly to step one with milk chocolate. If the white chcolate looks dry add a tsp of coconut oil.
  • 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.