Yield
18

How to Make It

Step 1

Sprinkle about 1 Tbsp. crushed peppermint candies in bottom of 18 mini tree-shaped silicone ice cube molds.

Step 2

Spoon white candy melts into a ziplock bag; seal bag. Snip a small corner off bag. Pipe enough candy to cover mints by about 1/2 inch. Tap pan on countertop to smooth melted white candy. Refrigerate until candy is just set, about 5 minutes.

Step 3

Spoon dark cocoa candy melts into another ziplock bag; seal bag. Snip a small corner off bag. Pipe a thin layer of dark cocoa candy melts on top of white candy melts. Tap tray on countertop to smooth. Refrigerate until firm, about 15 minutes.

Step 4

Remove candies from tray. Wrap in cellophane and tie with a bow, or package in a gift box. Or, use mini pails, pictured, left (58¢ each; blissweddingsmarket.com).

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