Peppermint bark cups are a fun, tasty treat that are the perfect addition to any holiday dessert tray. They also make great hostess gifts!
Did you receive one, too? You know, that glossy catalog of beautiful, but over-priced kitchen goods.I love to skim through it, writing an imaginary list of things I don’t really need, but would love to have. Around the holidays, this same company pushes their “famous” peppermint bark. The bark comes in many forms: peppermint bark cups, peppermint bark cookies, peppermint bark lollipops and even peppermint bark pretzels, (new this year!). You get the idea, it’s all about peppermint bark.
Sometimes, I think those “irresistible” treats are meant to appeal to those with more money than sense. And how much does one pay for these “exclusive” items? Well, for only $24.95 you can purchase 15 peppermint bark cups, pretty much just like the ones shown here. That’s a total of 12 ounces! But if you really have money to burn, you can by two for $49! (Shipping and handling extra) Granted, they come in some pretty jazzy packaging; a nifty red and white tin with a cute dalmatian.
This year, make your own peppermint bark cups and save big.
The taste, as always, depends on the quality of ingredients. This particular company uses Guittard dark chocolate, so if you’re looking for a close facsimile, use Guittard or a similar high-quality chocolate. This is a pretty easy recipe, it’s basically just melt and pour! The most time consuming part of making peppermint bark cups is waiting for the chocolate to set up. It needs about an hour, at room temperature.
Remember, when dealing with chocolate, water is its enemy. Chocolate will seize up while it’s melting if it comes into contact with any water. To help avoid that, melt the chocolate in a double boiler. If you don’t have a double boiler, place a heat-proof bowl over a sauce pan of simmering water.
Here’s the peppermint bark cups recipe. Enjoy!
- 12 ounces good quality dark or semi-sweet chocolate chopped into 1/2" pieces
- 1 1/2 teaspoons peppermint extract divided
- 1 pound good quality white chocolate chopped into 1/2" pieces
- Candy canes or peppermint candies crushed, about 12 candies or 3 candy canes
- Place 2 dozen small candy cups on a sheet pan or in a mini muffin tin.
- Heat double boiler or sauce pan with water until gently simmering. Place a large heatproof bowl over water, and place all but 3/4 cup dark chocolate in bowl, and stir until one-third of the chocolate is melted.
- Remove the bowl from the sauce pan, and stir in remaining chocolate, just until melted and smooth. Wipe off bottom of bowl so that no water comes in contact with the chocolate. Stir in 3/4 teaspoon peppermint extract.
- Using a small ladle or spoon, fill 24 candy cups with the chocolate, a little less than 1/2 way full. Set aside. Do not refrigerate.
- While the chocolate is setting up, repeat steps 2 and 3 using the same procedure with the white chocolate, using the remaining 3/4 teaspoon peppermint extract.
- Pour, spoon or ladle white chocolate into cups, coming all the way to the top of the cups.
- Sprinkle with candy cane dust, chunks and chips, pressing them gently into the white chocolate.
- Set aside at room temperature until firm, about 1 hour.
- Store in an airtight container for up to two weeks.
Want more peppermint desserts to make? Try my Candy Cane Ice Cream Pie!