White Chocolate Peppermint Bark Cups
These white chocolate peppermint bark cups layer rich milk chocolate and creamy white chocolate in a mini muffin pan, then finish with crushed candy cane for a festive, no-mess twist on classic peppermint bark. They are easy enough for a beginner cook to make ahead for holiday parties, cookie trays, or homemade gifts.
Equipment
- Baking sheet or muffin tin
Ingredients
- 10 ounces milk chocolate chips
- 8 ounces white baking chocolate not white chocolate chips
- ⅓ cup crushed candy canes
Instructions
- Place cupcake liners onto a baking sheet or muffin pan.
- Add the milk chocolate chips to a microwave safe bowl. Heat for 20 second increments, stirring well in between, until melted. Divide the chocolate between the cupcake liners and smooth out evenly.
- 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).
- Drizzle the white chocolate evenly over top of the chocolate to form a thin layer. This helps it not displace the chocolate underneath.
- Use the back of a spoon to gently smooth the white chocolate. Sprinkle each cup as you go with crushed candy canes.
- Allow the cups to set for 4 hours, or overnight.
Notes
You'll likely have some extra white chocolate you can discard.
Store in an airtight container on the counter for up to a week, out of direct sunlight. They'll be good longer if you store them in the fridge but you'll want to put them on the counter to warm up before serving.
Nutrition
Calories: 220kcal | Carbohydrates: 26g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 122mg | Fiber: 0.04g | Sugar: 25g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.05mg
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