This peppermint bark cups recipe is my go-to holiday treat when I want something festive, fast, and crowd-pleasing. I first discovered this layered cup concept during a December cookie swap years ago: someone brought a tray of glossy chocolate cups dotted with crushed candy canes, and they disappeared before I’d finished my second cup. The texture of silky milk chocolate giving way to bright, minty white chocolate with a crunch of peppermint is what keeps me coming back. It’s a simple combination, but the contrast in temperatures and textures — cool peppermint, creamy chocolate, and snappy candy — creates a little moment of joy in every bite.

I love how accessible the ingredients are: good-quality chocolate chips and a jar of crushed candy canes are all you need to stock. The technique is forgiving, so even if you’re making these with kids or a beginner baker, you can expect beautiful results. I usually make a double batch for gatherings because these keep well when wrapped individually and make wonderful edible gifts. Over the years I’ve learned a few tricks—use heat-safe bowls, temper the chocolate lightly by not overheating, and press the chocolate thinly against the liners so the cups are crisp enough to hold the filling but still melt pleasantly in your mouth.

Ingredients

• Milk chocolate chips (1 bag, 11.5 oz): I use Ghirardelli milk chocolate chips for a creamy, balanced sweetness. Choose a brand you enjoy when eaten on its own because the chocolate flavor is the foundation of the cup.
• White chocolate chips (1 bag, 11 oz): Use high-quality white chocolate chips or coating chips designed to melt smoothly. White chocolate provides the sweet, minty canvas for the peppermint extract.
• Peppermint extract (1/4 tsp): Start with a quarter teaspoon; peppermint extract is potent and a little goes a long way. Add more to taste after mixing with the white chocolate.
• Candy cane crunch (1/3 cup): Look for pre-crushed candy cane or crush store-bought canes in a sealed bag. Reserve a little extra for sprinkling on top to make them look festive.
• Cupcake liners and a standard muffin tin: Paper or foil liners both work—foil gives a slightly crisper edge. Liners make the cups easy to remove and gift-wrap.

Instructions

Line and prepare: Place cupcake liners into a 12-cup muffin pan and set aside. Using liners helps the cups release cleanly and keeps the muffin tin clean. If you prefer sturdier cups, use foil liners—paper liners are more familiar and easier to decorate. Melt the milk chocolate: Place the milk chocolate chips in a microwave-safe glass bowl. Microwave in 30-second intervals on medium power, stirring thoroughly between each interval to distribute heat. Stop when only small bits remain and stir to glossy smoothness—overheating can scorch. Expect 1 to 2 minutes total depending on your microwave. Divide and coat: Spoon the melted milk chocolate evenly into each liner—about 1 to 1 1/2 tablespoons per cup to form a thin base and sides. Tilt the liner gently with a spoon or pastry brush to spread an even coating. Let the chocolate sit for a few minutes to set slightly; chilling for 3–5 minutes in the refrigerator speeds this step and helps the next layer adhere without mixing. Melt and flavor the white chocolate: In a separate microwave-safe bowl, melt the white chocolate chips using the same 30-second interval method, stirring between bursts. Once smooth, stir in 1/4 teaspoon peppermint extract and 1/3 cup candy cane crunch. Taste a small smear on a spoon—if you want a stronger mint profile, add up to another 1/8 teaspoon, but do so sparingly. Assemble the cups: Divide the white chocolate mixture evenly among the chocolate-coated liners, smoothing the tops with the back of a spoon. Sprinkle additional candy cane crunch on top for color and texture. Press gently so the topping adheres to the white chocolate layer. Harden and store: Let the cups harden at room temperature for 30–60 minutes, or chill in the refrigerator for 10–15 minutes until completely firm. Once set, store in an airtight container in a cool place or refrigerate for longer freshness.

Storage Tips

Store the finished cups in an airtight container layered with parchment or wax paper to avoid sticking. At room temperature they’ll remain firm for about 7–10 days if kept away from sunlight and heat; refrigerate to extend life to two weeks. For long-term storage, freeze in a single layer for a couple of hours, then transfer to a freezer-safe container with parchment between layers—consume within three months for best texture. Thaw in the refrigerator before serving to prevent condensation on the chocolate surface.

Ingredient Substitutions

Swap milk chocolate for semi-sweet chocolate for less overall sweetness, but be mindful the peppermint will taste slightly sharper. Use dark chocolate for a more sophisticated contrast with the sweet white layer; add a pinch of salt to the dark chocolate to enhance flavor. For a dairy-free version, choose vegan milk and white chocolate chips and verify the candy cane bits are free of dairy or additives. If you don’t have candy cane crunch, substitute crushed peppermint candies or peppermint baking chips in equal measure.

Serving Suggestions

Serve these as part of a dessert platter with ginger cookies and spiced nuts for a festive spread. For gifting, wrap two or three cups in clear cellophane tied with ribbon or nestle them in decorative tins with tissue paper. They pair beautifully with a cup of hot cocoa, coffee, or an herbal tea—contrast the minty sweetness with a bright citrusy tea to cleanse the palate between bites.

Cultural Background

Peppermint and chocolate have long been a holiday pairing in Western confectionery; crushed peppermint on chocolate traces back to the 19th century when candy canes became popular. Modern layered chocolate cups are an American adaptation of classic peppermint bark, taking the concept of marbled, crushed peppermint on chocolate and turning it into individual, giftable portions. This evolution makes them ideal for leftover candy-cane use and holiday baking swaps.

Seasonal Adaptations

In winter, adorn cups with edible glitter or drizzle with tempered dark chocolate for contrast. For Valentine’s Day swap the peppermint for raspberry extract and replace candy cane with freeze-dried raspberry pieces. During summer, reduce peppermint and add a hint of orange zest to the white chocolate for a fresher profile. The technique remains the same allowing seasonal flavor swaps without changing the process.

Meal Prep Tips

Make these in batches and store in separate airtight containers for quick desserts or hostess gifts. Assemble the chocolate bases a day ahead and chill; add the white chocolate layer and candy on the day you plan to serve for the freshest look. Use disposable muffin pans if you’re bringing them to events—liners and pre-portioned cups make transport easy. Label containers with the preparation date if you’re freezing them for later use.

These peppermint bark cups are a tiny holiday ritual I cherish—easy to make, beautiful to give, and reliably delicious. Whether you’re assembling them with family, gifting them to neighbors, or tucking a few into lunchboxes, they offer a bright, minty moment that feels special without taking over the whole day. Try them once and they’ll likely become a holiday staple in your rotation.