These crunchy candy cups are hard to resist.
- Yield: Makes 16
Source: Martha Stewart Weddings, Winter 2012
- 14 ounces white chocolate
- 1 teaspoon pure peppermint extract
- 8 chocolate wafer cookies, finely ground (about 1/2 cup)
Melt chocolate with peppermint in a small saucepan set over a pan of simmering water. Line a mini muffin tin with 16 mini cupcake liners. Fill cups halfway with melted mint chocolate. Evenly sprinkle about 3/4 teaspoon crushed cookies over each cup. Fill cups almost to the top with remaining mint chocolate, and top with a small sprinkle of additional crushed cookies. Refrigerate 2 hours or until firm. Keep chilled until serving.