• 3 Ratings

These crunchy candy cups are hard to resist.



Ingredient Checklist


Instructions Checklist
  • 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.



3 Ratings
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