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Peppermint Hot Cocoa Bark

  • Prep 10 min
  • Total 40 min
  • Servings 16
  • Pinterest
    20
  • Print
    24
  • Save
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  • Facebook
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Creamy dark chocolate, cool mint and a hefty sprinkling of those classic hot cocoa mini marshmallows. No, we’re not talking about a mug of peppermint cocoa. We’re talking about a big pan of Peppermint Hot Cocoa Bark! MORE + LESS -

tbspKitchens
December 30, 2016

Ingredients

1 1/2
bags (12 oz each) dark chocolate chips
2
cups Cocoa Puffs™ Cereal
1
cup mint-chocolate baking chips
3/4
cup vanilla-flavor mini marshmallow bits (from a 3 oz jar)

Steps

Hide Images
  • 1
    Line a large baking sheet with parchment paper. Place dark chocolate chips in a large microwave-safe bowl. Microwave uncovered for 2-3 minutes. Stir, and continue heating in short intervals until chocolate is smooth and glossy when you stir it.
  • 2
    Pour chocolate out onto parchment and use a large rubber spatula to spread in a thin, even layer (about 1/4 inch thick).
  • 3
    Immediately sprinkle cereal over the chocolate, followed by the mint-chocolate baking chips and marshmallow bits.
  • 4
    Let stand about 30 minutes or until firm, or refrigerate if necessary. Break into 2-inch pieces. Store covered at room temperature.

Expert Tips

If you can’t find canisters of mini marshmallow bits in your grocery store’s baking aisle, you can substitute regular mini marshmallows, although you may need more than 3/4 cup.

Parchment paper works best for this recipe, but you can also use wax paper or foil in a pinch.

Nutrition Information

No nutrition information available for this recipe

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