Peppermint Bark Bites

• Baking & Spices

  • 3/4 cup Milk chocolate chips, high quality

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Other

  • 1 Bar (3.5 ounces hershey's candy cane candy bar*

Found on chelseasmessyapron.com

Description

Directions

• Line a miniature muffin tin with muffin liners and set aside.
• In a microwave safe bowl, combine chocolate chips with 1/2 teaspoon vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.
• Be patient in melting and make sure to stir really well in between each bursts as its easy to burn the chocolate.
• Fill the bottom of the muffin liners with equal amounts melted milk chocolate. Tap the muffin tin a few times to get the chocolate to go in an even layer. Place in the fridge for 5-10 minutes.
• While its chilling, coarsely chop the candy cane bar and place in another microwave safe bowl. Add in the remaining 1/2 teaspoon vegetable oil and stir.
• Again, melt in the microwave in bursts of 20 seconds stirring in between each burst for 15 seconds.
• Pour equal parts of the white peppermint chocolate over the milk chocolate. Tap the muffin tin a few times to get the chocolate to go in an even layer.
• Allow to set.
• Line a miniature muffin tin with muffin liners and set aside.
• In a small microwave-safe bowl combine the chocolate and vegetable oil.
• Melt in the microwave in bursts of 20 seconds, stirring well in between each burst for about 15 seconds.
• In the prepared muffin tin, spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups. You dont want too much chocolate at the bottom. Tap the muffin tin to get the chocolate to go into a smooth and even layer.
• Roll small (1/2 teaspoon sized) balls of prepared cookie dough. Flatten slightly.
• Place the balls of cookie dough on top of the melted chocolate mixture and press into the chocolate.
• Pour an even amount of chocolate over all of the cookie dough balls. Gently shake the muffin pan side to side to get the chocolate nice and even.
• Chill in the fridge for at least 30 minutes or until completely set up.
• In a large bowl, beat together the butter (make sure it is at room temperature and not melted) and brown sugar for 1-2 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.
• Beat in the vanilla, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.
• Stir in the chocolate chips.
• Roll the cookie dough into small balls and set aside.
• Line a miniature muffin tin with muffin liners and set aside.
• In a microwave safe bowl, combine chocolate chips with vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.
• Be patient in melting and make sure to stir really well in between each bursts as its easy to burn the chocolate.
• Stir in the rice crispies until well coated.
• Using a cookie scoop, scoop the mixture into the prepared muffin tin. Tap the muffin pan a few times on the table and then let harden either at room temperature or in the fridge.
• Line a miniature muffin tin with muffin liners and set aside.
• In a microwave safe bowl, combine the peanut butter + chocolate chips with vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.
• Be patient in melting and make sure to stir really well in between each bursts as its easy to burn the chocolate.
• Stir in the peanuts until well coated.
• Using a cookie scoop, scoop the mixture into the prepared muffin tin. Tap the muffin pan a few times on the table.
• Spoon any extra leftover chocolate over the top and then let harden either at room temperature or in the fridge.