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10

Peppermint Hot Cocoa Skillet Dip

Prep 10 min
Total 20 min
Servings 8

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. MORE + LESS -

TBSP Kitchens

October 3, 2016

Ingredients

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

graham cracker rectangles

tablespoon unsweetened cocoa powder

Steps

Hide Images

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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 13g 66% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 180mg; 8%
Potassium: 130mg; 4%
Total Carbohydrate: 64g; 21%
Dietary Fiber 2g 7% Sugars 44g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;