A collection of four different treats all with 3-ingredients that can each be made in a miniature muffin tin. No baking required! Perfect for sharing with friends/family, giving out as gifts, bringing into work, or enjoying yourself!

Hey everyone! How is your week going so far?! Did you notice things are looking a little different around these parts? Over the weekend and into this week, my new site design went live! It’s been several months in the works and I’m so excited it’s finally here. There have been a few hiccups along the way and I sincerely apologize for any inconvenience getting recipes while my site was intermittently down. Hopefully *fingers crossed* we’ve worked out the issues and everything should be working better.

I’ve now got a “recipes” page that allows you to easily search through different categories, there is a “shop” that has all of my favorite kitchen and photography products, AND I’ve got a new eCookbook of my favorite easy weeknight dinners that is free for email subscribers. Additionally, you can now subscribe to get my recipes each time I publish a new post or sign up to get a weekly round-up of everything I’m sharing.

And now, onto some easy THREE ingredient treats that can all be made in a miniature muffin tin! A quick video tutorial is above this text and then more details and the full recipes are below:

First up: PEPPERMINT BARK BITES. I have a serious obsession with Ghiradelli’s Peppermint Bark Squares, but they are not all that cheap. Especially when you could eat a pack a day during the holiday season! (What, me? Never ?) So those peppermint bark squares are what inspired this entire post. The second I saw them back in the store, I grabbed a bar. The boys and I finished it before we were even home and I knew it was time to make something similar.

So these bites are made to taste *just* like them (although people that tried these said they liked them better!!) with half the cost and very little effort! I use a Hershey’s candy cane bar for the white chocolate top, but if you can’t find that candy bar or want to make these for even cheaper, plain white chocolate and crushed peppermint will work great in its place.

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5 from 18 votes

Peppermint Bark Bites

By Chelsea Lords

These deliciously festive Peppermint Bark Bites are chocolatey, minty morsels with a delightful crunch and a burst of holiday cheer.

Prep Time: 15

Total Time: 15

Servings: bites

Equipment

Bowl microwave safe
Miniature muffin pan with liners

Ingredients

▢ 1 bar (3-1/2 ounces) Hershey's Holiday Candy Cane Bar see note 1
▢ 3/4 cup milk chocolate chips
▢ 1 teaspoon vegetable oil divided

Instructions

Line a miniature muffin pan with muffin liners and set aside.
In a microwave safe bowl, combine chocolate chips with 1/2 teaspoon vegetable oil. Melt in the microwave using bursts of 20 seconds, stirring in between each burst for 15 seconds, until smooth and fully melted. Make sure to stir really well in between each bursts as it's easy to burn the chocolate.
Fill the bottom of the muffin liners with equal amounts melted milk chocolate. Tap the muffin pan a few times to get the chocolate to go in an even layer. Place in the fridge for 5–10 minutes.
While it's chilling, coarsely chop the candy cane bar and place in another microwave safe bowl. Add in the remaining 1/2 teaspoon vegetable oil and stir.
Again, melt in the microwave in bursts of 20 seconds, stirring for 15 seconds in between each burst.
Pour equal parts of the white peppermint chocolate over the milk chocolate. Tap the muffin tin a few times to get the chocolate in an even layer.
Allow to set.

Video

Recipe Notes

Note 1: This candy bar made it really easy and delicious, but if you are unable to find it, use regular white chocolate with crushed peppermint stirred in!

Storage: Keep peppermint bark bites in an airtight container in the refrigerator for up to two weeks or in the freezer for up to a month.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Next up: COOKIE DOUGH CUPS. Last year, I created a healthy version of cookie dough cups (<–link to recipe) which so many of you loved. And then I shared a less healthy cookie dough cup recipe on my friend’s website. It was such a bit hit on her site that Buzzfeed Tasty picked it up and created a video of the recipe. So I think it’s about time I share it here!

HOWEVER, since this is a post on 3-ingredient muffin tin treats, there is a way to make these cookie dough cups with only 3 ingredients — and that is to use refrigerated store-bought cookie dough. At any given time, my mom always has a huge tub of store-bought cookie dough in her fridge and I’m sure many of you have the same. The pre-made cookie dough works wonders if you are pressed for time — it’s fast! And it’s delicious tasting as well. But just in case you’re wanting the full experience of homemade cookie dough cups, I’ve included my recipe here as well.

P.S. I know a lot of people don’t eat raw cookie dough because of either the eggs or flour; neither concerns me, but consume at your own risk.

Third in the line-up: CRUNCH CUPS. These were purely inspired by leftover Halloween candy. Mini crunch candy bars were one of my first picks in the leftover bowl of Halloween candy. And since they are now long gone and all we’re left with are the dum-dums and laffy taffy’s (?), it was time to replenish!

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5 from 19 votes