Festive peppermint bark balls blend chocolate, cream cheese, and candy for elegant holiday snacking.
# What You Need:
→ Chocolate Layer
01 - 1 cup semisweet chocolate chips
02 - 2 tablespoons unsalted butter
→ Peppermint Cream Cheese Filling
03 - 8 ounces cream cheese, softened
04 - 1 cup powdered sugar
05 - 1/2 teaspoon peppermint extract
06 - 1/4 cup finely crushed peppermint candies
→ Coating & Garnish
07 - 1 cup white chocolate chips
08 - 2 tablespoons coconut oil or vegetable shortening
09 - 1/4 cup crushed peppermint candies
10 - 2 tablespoons mini chocolate chips (optional)
# Directions:
01 - In a microwave-safe bowl, melt semisweet chocolate chips and unsalted butter in 30-second intervals, stirring between each interval until smooth. Allow to cool slightly before proceeding.
02 - In a medium mixing bowl, beat softened cream cheese until smooth with an electric mixer. Add powdered sugar and peppermint extract, then blend until fully incorporated. Gently fold in finely crushed peppermint candies to distribute evenly.
03 - Using a small cookie scoop or spoon, portion the cream cheese mixture into 1-inch rounds. Arrange on a parchment-lined baking sheet.
04 - Place the baking sheet in the freezer for 20 minutes or until the balls are firm.
05 - Dip each chilled peppermint ball into the melted semisweet chocolate to coat the bottom half completely. Return each ball to the baking sheet and refrigerate for 10 minutes to allow the chocolate to set.
06 - Meanwhile, melt the white chocolate chips with coconut oil or vegetable shortening in a microwave-safe bowl, stirring until smooth. Dip the top half of each chilled ball into the melted white chocolate. Immediately sprinkle with crushed peppermint candies and mini chocolate chips if desired.
07 - Refrigerate all coated balls for an additional 10 minutes, or until the coatings are fully set. Serve arranged on a charcuterie-style board alongside cheeses, fruits, and nuts for presentation.
