Ghirardelli Peppermint Bark Cups Recipe (Video)

If you like peppermint bark chocolates you’ll love our triple chocolate peppermint cookies, our peppermint bark hot chocolate bombs or our homemade Almond Joy (and Mounds) truffles. All would make delicious additions to holiday treat platters along with a small bag of peppermint bark cups!

You’ll need 3 ingredients and a few basic supplies that can be picked up the next time you go out for groceries. Peppermint bark can be made on a parchment paper lined baking pan and broken it into pieces, but I like making mine in mini baking cups—they are the perfect size, and you can pickup a pack in the baking or cake decorating aisle.

You can use a silicone chocolate mold to get the peppermint cup shapes if you have one. My chocolate mold only has 10 cavities so I used mini baking cups liners instead of making multiple batches of melted chocolate. Quicker and easier.

My recipe makes 24 peppermint bark cups and can easily be doubled or halved, depending on how many you’d like to make. You can store these in the refrigerator or on the counter. I recommend storing these at room temperature. It keeps the chocolate slightly softer, making it the perfect texture to bite into.

Peppermint Bark Ingredients

• Ghirardelli chocolate melting wafers*
• Ghirardelli white chocolate melting wafers or white chocolate chips*
• Mini candy canes

*Note: you can use almond bark cubes (dark and white) if you’d like, but my favorite kind of chocolate to use for melting is Ghirardelli melting wafers or chocolate chips. I often use it for making English toffee and hot chocolate sticks because I prefer the taste and perfectly smooth consistency.

How To Make Peppermint Bark Cups

Step 1: Line a baking sheet with 24 mini baking cups. 

Step 2: Melt chocolate in a heat-proof bowl for 30 seconds. Stir. Continue heating in 15 second intervals until smooth.

Step 3: Pour chocolate into frosting/pastry bag or Ziploc bag. Cut the corner of the bag to create a small opening. Note: You can also simply spoon the chocolate into the mini baking cups if you don’t have a pastry bag. 

Step 4: Fill each mini baking cup with a tablespoon or two of chocolate. Each cup should be about 1/3 full. Tap baking sheet against the countertop to flatten tops and even out chocolate. Let stand 10 minutes.

Step 5: Crush candy canes with a rolling pin or meat tenderizer.

Step 6: Melt white chocolate in microwave-safe bowl for 30 seconds. Stir. Continue heating in 15 second intervals until smooth. Stir crushed candy canes into white chocolate.

Step 7: Spoon or pipe white chocolate/peppermint mixture into baking cups. Tap baking sheet against work surface to flatten tops and even out white chocolate. Let stand until firm.

Ghirardelli Peppermint Bark Cups