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Peppermint Bark Mimosas

INGREDIENTS

  • 1/4 c. semisweet chocolate chips, melted
  • 3 candy canes, crushed
  • 6 oz. peppermint schnapps, divided
  • 1 bottle champagne or prosecco
  • 6 candy canes, whole

DIRECTIONS

  1. Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.
  2. Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco. Garnish with full candy canes before serving.

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