Recipe: Peppermint bark cups

So peppermint bark is my favourite treat over the holidays, I have been lucky enough to try the Williams Sonoma version (supposedly the original and best) a few years ago and it was incredible!


However there is something about making my own to give as a gift to friends and family, and last year I made my mum and I some slightly healthier bark! Here is the recipe for y’all to try.


You will need:


2 bars of Lindt 90% dark chocolate

1 bar of good quality white chocolate

Jordans sugar free peppermint syrup/peppermint extract will do


12 cup muffin pan and 12 muffin cases


Crushed Candy Canes for sprinkling – I go heavy on the candy canes!


Method:


Using a double boiler or microwaveable bowl melt the dark chocolate – be careful not to burn the chocolate – I try to melt it very slowly. 


Once melted added 2 tsp of skinny syrup or 1 tsp of extract to the melted chocolate.


Tip: It’s always a good idea to try it…just to make sure they are minty enough 😉


Starting with the dark chocolate add a tablespoon to each muffin case, place the tray in the fridge to let the chocolate set.


Whilst the cups are cooling, use the same process to melt the white chocolate and add the peppermint again.


Once the dark chocolate has started to harden, you can add 2 teaspoon of white chocolate to each cup, sprinkle with as much crushed candy cane as you like and put them back in the fridge to harden fully – about 1 hour – or less if you impatient like me!



As you can see I am really enjoying them and these have even been husband approved, and that means a lot! 


– Happy Holidays –

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