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Peppermint Hot Cocoa Bark

Prep 10 min
Total 40 min
Servings 16

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-

By TBSP Kitchens

December 30, 2016

Ingredients

1 1/2

bags (12 oz each) dark chocolate chips

cups Cocoa Puffs™ Cereal

cup mint-chocolate baking chips

3/4

cup vanilla-flavor mini marshmallow bits (from a 3 oz jar)

Steps

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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

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 8g 39% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 30mg; 1%
Potassium: 220mg; 6%
Total Carbohydrate: 30g; 10%
Dietary Fiber 3g 11% Sugars 23g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;