Special equipment: 24 paper candy cups
Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
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