Chocolate-Covered Peppermintmallows

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 a few different ways to make these souped up versions.

Have fun!

Chocolate-Covered Peppermintmallows

Ready in: 7 hours (that includes time to make Peppermintmallows)

Ingredients:

Everything for Peppermintmallows

2 cups dark chocolate chips

12 candy canes

Directions:

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.)