• 2 1/2 bags Ghirardelli milk chocolate chips
  • 1 1/2 bags Ghirardelli white chocolate chips
  • 2 teaspoons peppermint extract
  • 30 caramel squares, melted
  • Mini marshmallows
  • Flake sea salt
  • Crushed peppermint candies
  • Popsicle sticks


  1. Using a double boiler or microwave, melt the milk and white chocolate separately.
  2. Add peppermint extract to white chocolate.
  3. Spray the cavities of the pan with nonstick spray. Fill two-thirds of the cavities with milk chocolate, and the remaining cavities with white chocolate.
  4. Place in freezer to chill for 5 minutes.
  5. Drizzle caramel on top of half of the milk chocolate cubes. Insert a popsicle stick into each cavity.
  6. Add 4 mini marshmallows to each of the milk chocolate cubes. Sprinkle the caramel cubes with sea salt. Sprinkle the white chocolate cubes with crushed peppermint candies.
  7. Return to freezer for 10 minutes to harden.