Skip to main content

Peppermint Hot Cocoa Skillet Dip

(1 review)
Peppermint Hot Cocoa Skillet Dip
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 8
  • Pinterest
    80
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    80
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Words (and photos) just can’t do this one justice. Never has a holiday dessert been so easy and so delicious at the same time. With melted mint chocolate and gooey toasted marshmallows, this hot cocoa dip tastes just like the real thing.

Ingredients

4
full-size (1.55 oz. each) milk chocolate bars
2/3
bag (about 1 cup) Andes™ crème de menthe baking chips (from 10 oz. bag)
2 1/2
cups miniature marshmallows
16
graham cracker rectangles
1
tablespoon unsweetened cocoa powder

Directions

  • 1 Heat oven to 450°F.
  • 2 Break chocolate bars into pieces and combine with Andes™ crème de menthe baking chips in the bottom of an ungreased 10-inch cast-iron skillet. Top with marshmallows.
  • 3 Bake 5 to 10 minutes or until marshmallows are golden brown and toasted. Dust top with cocoa powder.
  • 4 Serve immediately with graham cracker pieces for dipping.
Trademarks referred to herein are the properties of their respective owners.
Tips  

1 cup of milk chocolate chips can be substituted for the chocolate bar pieces.

If you don’t have a cast-iron skillet, any oven-safe skillet will work.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (1)

Add a Review

From Around the Web

powered by ZergNet