- 2 30.2 ounce bars dark chocolate, melted
- 3 tablespoons popping candies (such as Pop Rocks candies, preferably peppermint)
- 2 ounces white chocolate, melted
On parchment-lined baking sheets, spoon melted dark chocolate by the tablespoon into 18 rounds. Sprinkle with 2 tbsp. popping candies; refrigerate until set. Drizzle with melted white chocolate; sprinkle with remaining popping candies. Refrigerate until set.