Everything for Peppermintmallows
2 cups dark chocolate chips
12 candy canes
Make Peppermintmallows then place them on a cookie cooling rack with a piece of parchment paper underneath.
Place candy canes in a large Ziplock bag and use a meat tenderizing mallet to crush into small pieces. Set aside.
Over high heat, bring 1 to 2 inches of water to a boil in a medium saucepan. Reduce heat to low and place a bowl in the saucepan. Be sure the water doesn’t get displaced enough to spill over into the bowl.
Pour in chocolate chips.
Stir until completely melted.
Spoon 1 to 2 tablespoons of melted chocolate on each marshmallow and use the back of a spoon to push chocolate to the edges until it drips over a little on each side.
Transfer to a flat surface covered with parchment paper.
Refrigerate until chocolate has hardened, about 30 minutes. Then eat ’em up! (I like mine straight from the freezer—I find they keep the best frozen—but at the very least, I recommend storing them in the fridge.)