Peppermint Chocolate Spoons

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 12/14/21
Peppermint chocolate spoons recipe

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 20 servings
Yield: 20 candy spoons
Nutrition Facts (per serving)
79 Calories
4g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 79
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 1g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 2%
Potassium 48mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a cute and easy edible gift? Look no further! These peppermint chocolate spoons take about five minutes to make and they look so cute when packaged with a mug and a box of cocoa mix or seasonal coffee! Use them to stir your favorite beverage or just munch on them plain when no one is looking.

Dark chocolate is great to use but you can substitute milk or white chocolate or use a variety of different chocolates for a beautiful assortment.

Ingredients

  • 9 ounces (1 1/2 cups) chocolate chips, or chopped chocolate

  • 5 candy canes

Steps to Make It

  1. Gather the ingredients.

    Ingredients for peppermint chocolate spoons
    The Spruce / Julia Hartbeck

  2. Prepare a baking sheet by lining it with waxed paper or parchment paper.

    Baking sheet
    The Spruce / Julia Hartbeck

  3. Crush the candy canes by placing them in a blender or food processor and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use and place the small shards in a bowl.

    Crush candy canes
    The Spruce / Julia Hartbeck

  4. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect them.

    Candy canes in bag
    The Spruce / Julia Hartbeck

  5. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

    Chocolate in a bowl
    The Spruce / Julia Hartbeck

  6. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate.

    Dip spoons
    The Spruce / Julia Hartbeck

  7. Hold a spoon by the tip of the handle and dip it in the chocolate so that the bowl and a bit of the handle is covered.

    Chocolate on spoon
    The Spruce / Julia Hartbeck 

  8. Set the spoon down on the baking sheet and sprinkle the top with a big pinch of candy cane pieces. Repeat until all of the spoons are dipped.

    Set spoon down
    The Spruce / Julia Hartbeck

  9. Place the spoons in the refrigerator to set the chocolate for 15 minutes.

    Peppermint on spoons
    The Spruce / Julia Hartbeck

  10. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.

    Peppermint spoons
    The Spruce / Julia Hartbeck