Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
Recipe by MyRecipes December 2010

Gallery

Recipe Summary

Yield:
18
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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).

Advertisement
Advertisement