While I’m off having a baby in the hospital and through the magic of pre-posting, I’ll share with you a few posts I made for Celebrations! Next up…
So this is basically chocolate bark on a stick. But so much cuter than a plain old chip of bark, methinks. And easier to make even? Maybe just a little. I want to make a jillion of these, I love these chocolate peppermint pops so much so much. You can find the how-tos at Celebrations, or see below.
how to make chocolate peppermint pops for Christmas
- 12-ounce bag of chocolate chips (semi-sweet or milk chocolate)
- Candy canes or peppermint candies
- Lollipop sticks or paper straws
- Disposable decorating bag
- Zip-top plastic bag
- Hammer, mallet or rolling pin
- Rubber band
- Baking trays
- Wax paper
Place a few unwrapped candy canes or a handful of peppermint candies in the zip-top plastic bag. Crush the candy with a hammer or mallet. (Safeguard the surface beneath with a kitchen towel or cutting board.) Empty the crushed candy into a bowl and set aside.
Line a baking tray with a piece of wax paper and set aside.
Fill a decorating bag about halfway full with chocolate chips. Microwave for 90 seconds at 70 percent power. Continue to microwave the bag for 30 second intervals, massaging the chocolate between intervals, until the chocolate is melted. Close the bag with a rubber band.
Pipe a dot of chocolate on the baking sheet lined with wax paper. Place a lollipop stick or straw on the dot of chocolate and pipe another, larger circle on top, about 1 1/2 inches in diameter.
Immediately coat with crushed candy. Repeat to fill the tray, using additional trays if needed. Refrigerate until the chocolate is set, about 2 hours, and peel the pops from the wax paper, turning over to remove excess candy.