Imagine in one hand you have a homemade marshmallow, and in the other hand, a piece of peppermint bark. Now, imagine the Christmas joy you would feel simultaneously shoving both into your open-mouthed face. That is what each of these little bites are packed with—holiday joy in every square!
I mean it, these are GOOD. And simple, I promise. First follow the recipe for my Peppermintmallows, then follow the steps below for these souped up versions.
Ready in: 7 hours (that includes time to make Peppermintmallows)
Everything for Peppermintmallows
2 cups dark chocolate chips
12 candy canes
- Make Peppermintmallows then place them on a cookie cooling rack with a piece of parchment paper underneath.
- Place candy canes in a large Ziplock bag and use a meat tenderizing mallet to crush into small pieces. Set aside.
- Over high heat, bring 1 to 2 inches of water to a boil in a medium saucepan. Reduce heat to low and place a bowl in the saucepan. Be sure the water doesn’t get displaced enough to spill over into the bowl.
- Pour in chocolate chips.
- Stir until completely melted.
- Spoon 1 to 2 tablespoons of melted chocolate on each marshmallow and use the back of a spoon to push chocolate to the edges until it drips over a little on each side.
- Sprinkle with candy cane pieces. (I used organic candy canes—that’s why they look kinda pink.)
- Transfer to a flat surface covered with parchment paper.
- Refrigerate until chocolate has hardened, about 30 minutes. Then eat ’em up! (I like mine straight from the freezer—I find they keep the best frozen—but at the very least, I recommend storing them in the fridge.)