Preparation:

Peppermint Bark

1: Melt the Chocolate Layers

1. Line a baking sheet with parchment paper.
2. Melt the semi-sweet or dark chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.
3. Spread the melted chocolate evenly on the parchment paper and refrigerate for 15-20 minutes until firm.
4. Melt the white chocolate chips in the same way and spread over the chilled dark chocolate layer.

2: Add Candy Canes and Set

1. Sprinkle the crushed candy canes over the white chocolate before it hardens.
2. Refrigerate until fully set (about 30 minutes).
3. Break into pieces and store in an airtight container.

Chocolate-Covered Caramel Bites

1: Shape the Caramel

1. Line a baking sheet with parchment paper.
2. Unwrap the soft caramels and shape into small, bite-sized balls or flatten slightly for discs.

2: Melt the Chocolate Coating

1. Melt the semi-sweet chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.

3: Coat the Caramel

1. Using a fork or dipping tool, dip each caramel into the melted chocolate, ensuring it is fully coated.
2. Place on the parchment-lined baking sheet and garnish with chopped pecans or sprinkles.

4: Chill

1. Refrigerate for 20-30 minutes until the chocolate is firm.

Peanut Butter Cups

1: Make the Peanut Butter Filling

1. In a bowl, mix the creamy peanut butter, powdered sugar, and melted butter until smooth.

2: Melt the Chocolate

1. Melt the milk or dark chocolate chips in the microwave in 30-second intervals, stirring until smooth.

3: Assemble the Cups

1. Line a mini muffin tin with paper liners.
2. Add 1-2 teaspoons of melted chocolate to each liner, spreading to cover the bottom.
3. Add a small scoop of the peanut butter mixture and flatten slightly.
4. Top with more melted chocolate to cover the peanut butter.

4: Chill

1. Refrigerate for 30 minutes until the chocolate is set.