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Peppermint Bark Cups

Peppermint bark cups layer smooth semisweet chocolate with white chocolate and crushed candy canes in a 12-cup muffin pan. Chill until set for a crisp, festive chocolate treat you can unwrap and serve individually.
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Prep Time 10 minutes
Cook Time 4 minutes
Chilling and resting 45 minutes
Total Time 59 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Chocolate layer
  • 8 oz semisweet chocolate finely chopped
Peppermint layer
  • 8 oz white chocolate finely chopped
  • 0.25 cup candy canes finely crushed

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the chocolate layer
  1. Line a standard 12-cup muffin pan with paper liners.
  2. Microwave the semisweet chocolate in a microwave-safe bowl at 50% power in 20-second bursts, stirring after each, for 1-2 minutes total, until smooth.
  3. Divide the melted chocolate evenly among the liners, using about 1 tablespoon per cup, and spread it to cover the bottom.
  4. Refrigerate for 10-15 minutes, until the chocolate is firm.
Make the peppermint layer
  1. Microwave the white chocolate in a clean microwave-safe bowl at 50% power in 20-second bursts, stirring after each, for 1-2 minutes total, until smooth.
  2. Divide the white chocolate evenly over the set chocolate layers, using about 1 tablespoon per cup, and spread to cover.
  3. Sprinkle each cup with 1 teaspoon crushed candy canes.
  4. Refrigerate for 20-25 minutes, until fully set.
  5. Let the cups stand at room temperature for 5 minutes.
  6. Peel away the liners.

Notes

For neat layers, spread the chocolate to the edges of each liner. Store in an airtight container in the refrigerator for up to 2 weeks; freezing is not recommended. For a dairy-free option, use dairy-free semisweet and white chocolate.