Peppermint-Chocolate Crisp Cups

Yield: 24 Candies

This recipe is vegan.


  • 12-ounce package semi-sweet chocolate chips
  • 1 Tablespoon non-hydrogenated margarine or shortening
  • 3/4 teaspoon peppermint extract
  • 1 cup Erewhon Crispy Brown Rice-Gluten Free Cereal
  • 1/2 cup crushed candy canes (about 6 regular sized) or peppermint candy* *

To easily crush candy: Place unwrapped candy in a zip-top plastic bag and bang with a mallet or heavy can


Place chocolate chips, margarine and peppermint extract in a microwave safe bowl. Microwave on high for 2 minutes. Stir until smooth. If chips aren't completely melted, microwave in 15-second increments, stirring in between, until fully melted. Stir remaining ingredients into melted chocolate until well blended.

Drop by tablespoonfuls into mini paper baking cups, or onto a waxed paper covered baking sheet or tray. Refrigerate until firm, about 30 minutes. Store covered in the refrigerator up to 2 weeks.

Source: Amy Siegel