Description
Delicious and festive peppermint chocolate cups made with Ghirardelli chocolate and candy cane crunch.
Ingredients
Scale
- 1 bag (11 oz) Ghirardelli Milk Chocolate Chips
- 1 bag (11 oz) Ghirardelli White Chocolate Chips
- 1/4–1/2 tsp Peppermint Extract
- 1/3 cup Candy Cane Crunch
Instructions
- Line a muffin pan with cupcake liners.
- Melt milk chocolate chips in the microwave in 30 second intervals, stirring between each interval, until smooth and melted.
- Divide the melted chocolate between each cup evenly. Let sit for a few minutes.
- Melt white chocolate chips in the microwave in 30 second intervals, stirring between each interval, until smooth and melted.
- Stir in peppermint extract and candy cane crunch. Taste and add additional peppermint extract if desired.
- Divide mixture between each cup evenly. Sprinkle additional candy cane crunch on top.
- Let harden.
Notes
- This recipe is perfect for the holidays or any festive occasion.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg