White Chocolate Peppermint Bark Cups

If you love the flavor of classic white chocolate peppermint bark but hate how messy it is to break apart, these peppermint bark cups are the answer. Instead of pouring the chocolate onto a sheet pan, I layer rich milk chocolate and creamy white chocolate right in a mini muffin pan, so every single cup comes out perfectly portioned with its own crunchy topping of crushed candy cane. There is no cutting, no shattering, and no uneven pieces, just neat little bites that are ready to set out on a dessert tray, tuck into a cookie box, or hand out as a homemade gift. They come together with just a few ingredients and a little patience while the layers set, making this an easy Christmas dessert that looks far more impressive than the effort it actually takes.

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Why this is the best White Chocolate Peppermint Bark Cups recipe

It's an easy recipe. These White Chocolate Peppermint Bark Cups turn classic peppermint bark into cute individual treats without a lot of complicated steps. They look festive and impressive, but they're simple enough to make even during the busiest part of the holiday season. Just melt chocolate and you're almost done! It's easy enough for kids to help out or even make themselves.

Peppermint bark cups are made with simple ingredients. It's just chocolate chips, melting chocolate, and candy canes. A quick trip to the grocery store will get you everything you need.

Peppermint bark cups are full of chocolate and peppermint flavor. Creamy white chocolate and cool peppermint taste like Christmas, and the crushed peppermint candies add a little crunch to every bite.

White chocolate peppermint bark cups are perfectly portioned. Instead of making a big sheet of peppermint bark and breaking it into uneven pieces, these little cups come out already divided into individual servings. They're easy to put on a Christmas cookie tray, package for gifts, or set out at a holiday party.

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Peppermint bark cups are great make-ahead Christmas treats. Since the chocolate needs time to set anyway, you can prepare the cups ahead of time and have them ready when you need them. They're especially handy when you want a homemade holiday candy that doesn't require spending hours in the kitchen, as Christmas cookies do.

White chocolate bark cups are great for gifting. Put a few peppermint bark cups in holiday treat bags, cellophane bags, or Christmas cookie tins for an easy homemade Christmas gift for teachers, neighbors, coworkers, friends, or family.

What you'll need to make the best White Chocolate Peppermint Bark Cups

Equipment

• 12 Cupcake wrappers - To portion the cups
• Baking sheet or muffin tin - To allow you to easily chill the cups during assembly.
• Microwave-safe bowl or double boiler - This is how you will melt the chocolate and white chocolate.

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

• Milk chocolate chips - I find these have the best flavor, but you could also use semi-sweet chocolate or even dark chocolate.
• White baking chocolate not white chocolate chips - The white chocolate chips will stay soft, whereas the baking chocolate will have a better consistency in this recipe.
• Crushed candy canes - These add a little crunch to your peppermint bark and also serve as a garnish to make them pretty. You can crush them by adding your candy canes to a food processor or placing them in a zippered plastic bag and using a rolling pin to crush them.

How to make easy White Chocolate Peppermint Bark Cups

Instructions

1. Place cupcake liners onto a baking sheet or muffin pan.
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2. Add the milk chocolate chips to a microwave safe bowl or a double boiler over low heat. Heat for 20 second increments, stir well in between, until melted.
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   Divide the chocolate between the cupcake liners and smooth out evenly.
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3. Next, melt the baking chocolate by microwaving for 20 second increments, stirring well in between, until melted and smooth. Add the white chocolate to a piping bag or a zippered plastic bag (cut off the corner to pipe the chocolate).
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4. Drizzle the white chocolate evenly over top of the chocolate to form a thin layer. This helps it not displace the chocolate underneath.
5. Use the back of a spoon to gently smooth the white chocolate. Sprinkle each cup as you go with crushed candy canes.
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6. Allow the cups to set for 4 hours, or overnight. You can speed up the topic by placing the baking sheet in the fridge.

Substitutions & variations

You can change the chocolate to suit your tastes. If you don't want to use milk chocolate, try semi-sweet chocolate or dark chocolate.

If you prefer a stronger peppermint flavor, add a very small amount of peppermint extract to the melted white chocolate. Peppermint extract is strong, so start with a little and just add 1-2 drops at a time. You can always add more, but you can't take it back out.

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Candy canes work beautifully for the peppermint topping, but you can use any hard peppermint candy you have. Crush the candies into small pieces rather than powder so that you still get those pretty red and white bits and a little crunch.

For an extra festive version, sprinkle the tops with Christmas sprinkles before the chocolate sets. You could also drizzle the finished cups with contrasting chocolate to dress them up for a holiday dessert tray.

You can make these in different sizes, too. Use a mini muffin pan for small bite-sized candies or a regular muffin pan for larger peppermint bark cups. Just keep in mind that thicker cups will take longer to completely set.

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Storing leftover White Chocolate Peppermint Bark Cups

Once the White Chocolate Peppermint Bark Cups are completely set, transfer them to an airtight container on the counter. Place parchment or wax paper between the layers so the candies don't stick together or get scratched.

Store the peppermint bark cups in a cool, dry place away from direct sunlight and heat. If your kitchen is warm, keep them in the refrigerator so the chocolate stays firm. Let refrigerated cups sit at room temperature for a few minutes before serving for the best texture.

White Chocolate Peppermint Bark Cups are also a great make-ahead Christmas candy because they keep well. Store them in an airtight container for up to 2 weeks.

For longer storage, freeze the peppermint bark cups in an airtight freezer container or zippered freezer bag for up to 2 months. Separate layers with parchment paper, and remove as much air as possible before sealing. Thaw them in the refrigerator before bringing them to room temperature. Keeping them wrapped while they come to temperature helps prevent condensation from forming on the chocolate.

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Check out more delicious candy recipes

• Homemade Copycat York Peppermint Patties
• Dark Chocolate Cherry Fudge
• 4 Ingredient Peanut Butter Marshmallow Fudge
• Chocolate Covered Cherry Cookies
• Christmas Crack with Pretzels - AKA Pretzel Toffee Bark
• Chocolate Peanut Butter Balls
• Homemade Cracker Jacks - Copycat Caramel Corn with Peanuts
• Maple Syrup Snow Candy

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